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Mexican Zucchini Cheese Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 2 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 2 medium zucchini, halved lengthwise and cut in ¼ inch slices
  • 2 medium yellow squash, halved lengthwise and cut in ¼ 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
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh cilantro
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