A spicy zucchini, corn and green chile soup with Monterey Jack cheese.
1/4 cup chopped onion
1 tablespoon butter or margarine
2 cups chicken broth
2 medium chopped zucchinis
1 (8.5-ounce) can corn, drained
1 (2-ounce) can diced green chiles
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
1/2 cup shredded Monterey Jack cheese
- In a saucepan over medium heat, sauté onion in butter until tender.
- Stir in chicken broth, zucchini, corn, green chiles, salt and pepper. Heat to boiling; reduce the heat, cover and simmer until the zucchini is tender, about 5 minutes.
- Stir in milk and heat thoroughly. Add Monterey Jack cheese and stir until melted. Serve hot.
Makes 3 servings.