Mexican Zucchini Cheese Soup

Step 1

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.

Step 2

Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.

Step 3

Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.