Calabacita's Cheese Soup Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 med Onion, diced
• 2 x Cloves garlic, chopped
• 1/2 tsp Dry oregano, crumbled
• 2 can (14.5 ounce) reduced-sodium chicken broth
• 1 can (16 ounce) Mexican-style stewed tomatoes, broken up, undrained
• 2 med Zucchini, sliced 1/4" thick
• 2 med Yellow summer squash, sliced 1/4" thick
• 1 can (8.75 ounce) corn kernels, liquid removed
• 1 can (4 ounce) diced green chiles, liquid removed
• 12 ounce Velveeta Pasteurized Process Cheese Spread, cut in 1/2" cubes
• 1/2 tsp Freshly grnd black pepper
• 1/4 c. Minced fresh cilantro, for garnish

1. Heat oil in a heavy 4-5 qt pot over medium heat.
2. Ad onion and garlic and saute/fry 3 to 4 min till tender.
3. Add in oregano; cook and stir 1 minute till fragrant.
4. Add in broth and tomatoes; cover and bring to a boil over high heat.
5. Stir in squashes, corn chilies.
6. Return to a boil, reduce heat, cover and simmer 7-9 min till squash is tender.
7. Stir in Velveeta and pepper and cook, stirring often, till cheese melts.
8. Stir in cilantro, ladle into soup bowls, garnish and serve.

extra virgin olive oil, onion, garlic, oregano, chicken broth, tomatoes, zucchini, corn kernels, green chiles, cheese, freshly grnd black pepper, fresh cilantro

Taken from cookeatshare.com/recipes/calabacita-s-cheese-soup-97719 (may not work)