Southwestern Cheese & Summer Squash Soup

Southwestern Cheese & Summer Squash Soup

1 Tbsp Olive oil
1 Medium onion, chopped
5 Cloves garlic, minced
3/4 tsp Oregano
1 tsp Cumin
1/2 tsp Chili powder
32 oz Chicken broth
4 Medium summer squash, cubed
1 Bell pepper, diced
1 C Corn
14 oz can Tomatoes
4 oz can Green chili peppers
4 oz Monterey Jack cheese, shredded
3 oz Cheddar cheese, shredded
4 oz Cream cheese, cubed
Salt and pepper to taste
1/4 c Cilantro, chopped

In a large pot heat olive oil and sauté onion, garlic and bell pepper until tender. Add squash and corn and cook an additional minute.

Add oregano, cumin, chili powder, broth, tomatoes, and chili peppers, bring to a boil; reduce heat and simmer, covered, for 10 minutes or until squash is tender. Reduce heat to low and stir in cheeses. Stir until cheese is melted. Season with salt and pepper. Sprinkle in cilantro.

You may also add pasta or pearl barley; remember to adjust the cooking time for them, adding the squash later so it would not be overcooked. Also cooked chicken chunks would be good.

When I made it during the summer I used eveything fresh from the garden instead of the canned items.

Submitted by: Karen Tucker