Mexican Zucchini Cheese Soup

This is from Laura South....She said she added chicken to it also and it was really yummy! I cant wait to try it...thanks Lar!!

Mexican Zucchini Cheese Soup

Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
Directions
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving

Lets cook........

Ok ladies-

I tried this a couple of years ago and not that many people were interested in it. Now that we are all "grownups" and cooking in our kitchens more, I thought I would try again. I figured this was the easiest way to do it, rather than just emailing recipes. So all you have to do is go to the website, and post your recipe (I think). This can be really fun and very beneficial to us that enjoy cooking regularly. To those that dont:here is your chance to get some great ideas to get started, remember, its never too late! The recipes can be from a cookbook you have, one you have intelligently made up on your own, food network, magazines, etc. With the post you can say something interesting about the dish or tell us how/where you found it. This first one I am posting is one I learned from Ben's dad, Ike. I sort of took it and tweaked it how I wanted it. Here goes....

Portabella Mushrooms

Ingredients:

Large portabella mushrooms (one or two for each person)
Olive Oil
Pine nuts or slivered almonds
Roasted red peppers ( I just buy the jar from the grocery store, but if you want to get fancy, you can roast them yourself)
Parmesean and Mozzarella cheese
garlic and season salt and pepper
crushed red pepper flakes

1.Heat your oven to 375 degrees.
2.Line a medal cooking pan with foil.
3.Wash off the mushrooms and dry with a towel. Cut or tear off the stem. Place on cooking pan.
4. Splash olive oil on the mushrooms (brown side up), sprinkle with garlic salt, pepper and season salt and a dash of red pepper flakes.
5. Place the peppers on top and then add mozzarella cheese, a pinch of parmasean and nuts or almonds (whichever you preferred to use)
6. Bake for 15-20 minutes
7. Turn the oven from bake to high broil for 4-5 minutes (WARNING: Be careful on broil, it burns reallll fast if you arent)


Serve with cheese rissoto and salad (Or whatever you want)