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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I've also prepared this in my crock pot, add everything except the Velveeta and cilantro. Cook on low for 4-5 hours adding the Velveeta and cilantro during the last 30 minutes so it has a chance to melt. You can also substitute a can of Rotel tomatoes for the stewed tomatoes if you prefer it spicy. 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 |
Directions:
1. Saute onion and garlic in 1 tablespoon olive oil.
2. Add oregano, chicken broth and tomatoes.
3. Cover and bring to a boil.
4. Stir in squash, corn and green chilies.
5. Return to boil and simmer till squash is tender.
6. Stir in Velveeta, salt, pepper and cilantro.
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