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Mexican Zucchini Soup
Ingredients
  • 1 small onion, chopped (⅓ cup)
  • 1 ½ teaspoons butter
  • 2 cups broth (chicken or vegatable)
  • 2 cups unpeeled, diced zucchini (10 ounces, or 2 small)
  • 1 ½ cups corn kernels (about 8 ounces)
  • 2 tablespoons finely chopped jalepeno peppers
  • ½ teaspoon salt, if desired, or to taste
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup low-fat or skim milk
  • 2 ounces monterey jack cheese, cut into ¼-inch cubes
  • minced fresh parsely and ground nutmeg for garnish
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