Zucchini Soup - cooking recipe

Ingredients

5 medium zucchini squash
2 cloves garlic
2 (4 oz.) cans chiles
1 lb. sharp Cheddar cheese, grated
1 onion
1 (28 oz.) can tomatoes
1 bag frozen corn

Preparation

Wash and slice zucchini, chop onion and garlic and boil in kettle with enough water to cover for 20 minutes until tender. Add tomatoes, chopped chiles and corn.
Cook until corn is tender. Add all the cheese and cook until melted.
Makes a Dutch oven (big kettle) full.
Serve with flour tortillas or crackers.