Title: Zucchini Soup
Categories: Vegetables, Soups, Mexican, Cheese
Yield: 4 Servings

1/4 c Onion; Chopped, 1 Small
1 tb Margarine Or Butter
2 c Chicken Broth
2 tb Green Chiles; Canned, *
1/2 ts Salt
1/8 ts Pepper
2 Zucchini; Small, Chopped
8 3/4 oz Whole Kernel Corn; Drained
1 c Milk
2 oz Cheese; Monterey Jack, **

---------------------------------GARNISHES---------------------------------
Nutmeg; Ground
Parsley; Snipped

* Canned green chiles should be finely chopped.
** Cheese should be cut into 1/4-inch cubes (about 1/2 cup)

Cook and stir onion in margarine in 2-quart saucepan until tender. Stir
in broth, chiles, salt, pepper, zucchini and corn. Heat to boiling,
reduce heat. Cover and simmer until zucchini is tender, about 5 minutes.
Stir in milk; heat until hot. Stir in cheese. Garnish with nutmeg and
parsley.

From Betty Crocker's "Southwest Cooking" and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest4.zip