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Serve with warm flour tortillas or corn sticks for a light lunch or dinner. This also makes a great first course when served with your favorite Mexican meal.

Santa Fe Squash Soup

1 tablespoon vegetable oil
1/3 cup chopped onion
1 (14.5-ounce) can chicken broth
1 cup diced zucchini
1 cup diced yellow squash
1 cup frozen corn
1 (4-ounce) can diced green chilies
1 cup milk
1/2 cup diced Monterey Jack or cheddar cheese

1. Heat oil in 2-quart saucepan. Add onion; cook until tender. Add broth, zucchini, squash, corn and chiles; bring to a boil. Cover; reduce heat to low and cook for 5 minutes or until squash are tender. Add milk; heat just until hot. Stir in cheese; season with salt and ground black pepper.

Makes 5 servings.