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MEXICAN ZUCCHINI SOUP
by laticia jefferson
serves: 6
  Cooks.com

I use jalapeno instead of chiles and shredded monterrey jack/cheddar instead of cubed (and lots of it). The parsley and nutmeg are very important to the flavor of the soup.
Ingredients:
  1 small   onion, chopped
  1.50 tsp   butter
  2 cups   chicken broth
  2 cups   unpeeled, diced zucchini (2 sm.)
  1.50 cups   corn kernels, fresh or canned or frozen
  2 tbsp   chopped green chilies
  1/2 tsp   salt or to taste
  1/8 tsp   pepper
  1 cup   milk
  2 oz   Monterey Jack cheese, cubed
    Minced fresh parsley & nutmeg
Directions:
  In a large saucepan, saute the onion in butter until tender. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring to a boil, reduce heat, cover and cook until zucchini is tender, about 5 minutes. Stir in the milk and stir until hot but not boiling. Remove from heat and stir in the cheese. Garnish with minced parsley and a sprinkling of nutmeg. Serves 4 to 6.