Zucchini Soup - cooking recipe

Ingredients

1 small onion (about 1/4 c.)
1 Tbsp. margarine
2 c. chicken broth
2 small zucchini, chopped
1 (8 oz.) can whole kernel corn, drained
2 Tbsp. finely chopped, canned roasted chilies
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
2 oz. Monterey Jack cheese, cut into 1/4-inch cubes (about 1/2 c.)

Preparation

Cook and stir onion in margarine in 2-quart saucepan until tender.
Stir in chicken broth, zucchini, corn, green chilies, salt and pepper.
Heat to boiling; reduce heat.
Cover and cook until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot.
Add cheese.
Makes 5 or 6 servings (about 1 cup each).