Mexican Zucchini Soup
6 Servings
INGREDIENTS:
1/3 Cup Onion, Chopped
1-1/2 Teaspoons Butter
2 Cups Chicken Broth
10 Ounces Zucchini, Diced
1-1/2 Cups Corn
2 Tablespoons Green Chilies, Chopped
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Milk
2 Ounces Monterrey Jack, Cut Into 1/4 Inch Cubes
DIRECTIONS:
In a large saucepan, saute the onion in butter until tender. Stir in broth, zucchini, corn, chilies, salt, and pepper. Bring soup to a boil, reduce heat, cover, and cook 5 minutes. Stir in milk. Heat soup. Serve over diced cheese.