Title: Calabacita's cheese soup
 Categories: Sent
      Yield: 6 Servings
 
      1 tb Olive oil
      1 md Onion; diced
      2    Cloves garlic; minced
    1/2 ts Dried oregano; crumbled
      2 cn (14.5 oz) reduced-sodium
           -chicken broth
      1 cn (16 oz) Mexican-style stewed
           -tomatoes; broken up,
           -undrained
      2 md Zucchini; sliced 1/4" thick
      2 md Yellow summer squash; sliced
           -1/4" thick
      1 cn (8.75 oz) corn kernels;
           -drained
      1 cn (4 oz) diced green chiles;
           -drained
     12 oz Velveeta Pasteurized Process
           -Cheese Spread; cut in 1/2"
           -cubes
    1/2 ts Freshly ground black pepper
    1/4 c  Chopped fresh cilantro; for
           -garnish
 
  Heat oil in a heavy 4-5 quart pot over medium heat. Ad onion and
  garlic and saute 3 to 4 minutes until tender. Add oregano; cook and
  stir 1 minute until fragrant.
  
  Add broth and tomatoes; cover and bring to a boil over high heat.
  
  Stir in squashes, corn chilies. Return to a boil, reduce heat, cover
  and simmer 7-9 minutes until squash is tender.
  
  Stir in Velveeta and pepper and cook, stirring often, until cheese
  melts. Stir in cilantro, ladle into soup bowls, garnish and serve.
  
  Recipe