| Yield | 3 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Vegetable |
| Yield | 3 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Vegetable |
Zucchini Soup
1/4 cup chopped peeled onion
1 tablespoon margarine
2 cups chicken broth
2 medium chopped zucchinis
1 (8.5-oz.) can corn, drained
2 tablespoons chopped green chile peppers
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup 2% milk
1/2 cup grated monterey jack cheese
In a saucepan over medium heat, saute onion in margarine until tender.
Stir in chicken broth, zucchini, corn, green chile peppers, salt and pepper. Heat to boiling; reduce the heat, cover and simmer until the zucchini is tender, about 5 minutes.
Stir in milk and heat thoroughly. Add Monterey Jack cheese and stir until melted. Serve hot