Calabacitas Cheese Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
28 ounces chicken broth
1 (14 ounce) can Mexican-style tomatoes (I'm guessing at the size)
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 (14 ounce) can corn (I'm guessing at the size)
1 (4 ounce) can diced green chilies
12 ounces Velveeta cheese, cubed
salt, to taste
pepper, to taste
cilantro, to taste

Preparation

Saute onion and garlic in 1 tablespoon olive oil.
Add oregano, chicken broth and tomatoes.
Cover and bring to a boil.
Stir in squash, corn and green chilies.
Return to boil and simmer till squash is tender.
Stir in Velveeta, salt, pepper and cilantro.