Cheese Soup with Squash and Tomatoes

This is a great soup for that summer squash.

1 tablespoon canola oil

1 cup finely chopped onion

1 teaspoon minced garlic

2 medium zucchini, chopped

2 medium yellow squash, chopped

2 (15-ounce) cans chopped tomatoes

1 (10-ounce) can diced tomatoes and green chilies

2 (14-ounce) cans chicken broth

1 (15-ounce) can whole kernel corn, drained

¼ cup chopped cilantro

¼ teaspoon dried oregano

12 ounces pasteurized processed cheese, cubed

1 teaspoon salt

½ teaspoon black pepper

In a 3-quart pot over medium heat add the oil and sauté the onion and garlic until tender. Add the zucchini and yellow squash and sauté for 5 minutes. Stir in the tomatoes, tomatoes and green chilies, chicken broth, corn, cilantro, and oregano. Reduce the heat to low and simmer for 10 minutes. Add the cheese gradually, stirring constantly. Add the salt and black pepper. Do not let boil.

Makes 8 servings.