Mexican Zucchini Soup - Upper Arlington Public Library

Ingredients

• 1 1/3 cup onion (small, chopped)
• 1 1/2 teaspoon butter or margarine
• 2 cup Chicken or vegetable broth
• 2 cup zucchini (unpeeled, diced, 10 oz. or 2 small)
• 1 1/2 cup corn kernels (about 8 oz.)
• 2 tablespoon green chilies or jalapeno peppers, finely chopped
• 1/2 teaspoon salt (optional)
• 1/8 teaspoon ground pepper
• 1 cup low-fat milk
• 2 ounce Monterey Jack cheese (cut into ¼-inch cubes)
• minced parsley and ground nutmeg (for garnish)