Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/3 cup chopped onion

  3. 1 (14 1/2-ounce) can chicken broth

  4. 1 cup diced zucchini

  5. 1 cup diced yellow squash

  6. 1 cup frozen corn

  7. 1 (4-ounce) can diced green chilies

  8. 1 cup milk

  9. 1/2 cup diced Monterey Jack or cheddar cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in 2-quart saucepan. Add onion; cook until tender. Add broth, zucchini, squash, corn and chiles; bring to a boil. Cover; reduce heat to low and cook for 5 minutes or until squash are tender. Add milk; heat just until hot. Stir in cheese; season with salt and ground black pepper.


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