This is SOOOOOOOOO GOOOOOOOOOdddddddddd!!!!



1 Tbs olive oil
1 c chopped onion
2 cloves garlic, minced
1/2 tsp oregano
2 (14.5)chicken broth
1 (14.5)mexican-style stewed tomatoes
2 med zucchini, halved lengthwise and cut in 1/4 inch slices
2 med yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75)whole corn, drained
1 (4.5)diced green chile peppers
12 oz velveeta, cubed
1/2 tsp pepper
1/4 c chopped fresh cilantro

Heat olive oil,saute the onion and garlic until tender. Season with oregano.

Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.

Mix the velveeta into the soup. Continue to cook,stir til melted. Season with pepper. Mix in the cilantro just before serving.

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This sounds really good! I have regular, but not the yellow squash... I think I have everything else though. I may have to try it soon!

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Theresa
Mom of 3 boys and 1 girl