Mexican Courgette Cheese Soup

Total Time

45 Minutes

Servings

6

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves finely chopped garlic
• 1/2 teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can Mexican-style stewed tomatoes
• 2 medium courgette, halved lengthwise and cut in 1/4 inch slices
• 2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (4.5 ounce) can diced green chile peppers
• 12 ounces processed cheese food, cubed
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh coriander

Instructions

1. Heat the olive oil in a large pot, and sauté the onion and garlic until tender. Season with oregano.
2. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the courgette, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
3. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted.
4. Season with pepper. Mix in the coriander just before serving.