Mexican Cheese Zucchini Soup Recipe

Cheese and Zucchini add their special aroma to the soup.

Ingredients of the Recipe:
1. 2 (14.5 ounce) cans of chicken broth
2. 1 cup chopped onion
3. 2 medium zucchini halved cut lengthwise in 1/4 inch slices
4. 1/2 teaspoon dried oregano
5. A 8.75 ounce can whole kernel corn drained
6. A 14.5 ounce can of Mexican style stewed tomatoes
7. 12 ounces processed cheese food cubed
8. 2 medium yellow squash halved lengthwise and cut in 1/4 inch slices
9. 1/4 cup chopped fresh cilantro
10. A 4.5 ounce can of diced green Chile peppers
11. 2 cloves garlic minced
12. 1/2 teaspoon freshly ground black pepper
13. 1 tablespoon olive oil

Method of Preparation:
1. Fry onion and garlic in olive oil until they become soft. Use oregano for seasoning.

2. Add chicken broth, tomatoes and boil. Stir in the yellow squash, chile peppers, corn and zucchini.

3. Reduce the heat to low and boil gently for 10 minutes. Add in the cheese and cook until the cheese melts completely. Use pepper for seasoning and mix cilantro before serving.