Mexican Zucchini Soup Recipe

• 1 small onion, minced (1/3 c.)
• 1 1/2 tsp. butter
• 2 c. broth (chicken or possibly vegatable)
• 2 c. unpeeled, diced zucchini (10 ounces, or possibly 2 small)
• 1 1/2 c. corn kernels (about 8 ounces)
• 2 Tbsp. finely minced jalepeno peppers
• 1/2 tsp. salt, if you like, or possibly to taste
• 1/8 tsp. freshly grnd black pepper
• 1 c. low-fat or possibly skim lowfat milk
• 2 ounces monterey jack cheese, cut into 1/4-inch cubes
• chopped fresh parsely and grnd nutmeg for garnish

1. In a large saucepan, saut

onion, butter, broth, zucchini, corn kernels, jalepeno peppers, salt, freshly grnd black pepper, lowfat, cheese, fresh parsely

Taken from cookeatshare.com/recipes/mexican-zucchini-soup-53603 (may not work)