Sopa Xochitl(Zucchini Soup) - cooking recipe

Ingredients

1 Tbsp. butter
1 qt. chicken broth
1 (10 oz.) pkg. frozen corn
salt and pepper to taste
1 c. milk
1/4 c. chopped onion
2 small zucchini, chopped
2 Tbsp. chopped, canned green chili peppers
1/2 c. cubed Monterey Jack cheese

Preparation

Saute onion in butter until tender, not brown.
Stir in broth, zucchini, corn, chili peppers and spices.
Heat to boiling. Reduce heat and cover.
Cook until zucchini is tender, about 5 minutes.
Stir in milk.
Heat until piping hot.
Add cheese. Garnish with parsley.
Serve with hot buttered and rolled tortillas.