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| 1 Esslöffel | olive oil |
| 1 mittel | onions diced |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | Dried oregano; crumbled |
| 2 Dose | (14.5 oz) reduced-sodium chicken broth |
| 1 Dose | (16 oz) Mexican-style stewed tomatoes; broken up, undrained |
| 2 mittel | Zucchini; sliced 1/4" thick |
| 2 mittel | Yellow summer squash; sliced 1/4" thick |
| 1 Dose | (8.75 oz) corn kernels; drained |
| 1 Dose | (4 oz) diced green chiles; drained |
| 12 x ca. 30 g | Velveeta Pasteurized Process Cheese Spread; cut in 1/2" cubes |
| 1/2 Teelöffel | black pepper freshly ground |
| 1/4 Tasse | Chopped fresh cilantro; for garnish |
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Heat oil in a heavy 4-5 quart pot over medium heat. Ad onion and garlic and saute 3 to 4 minutes until tender. Add oregano; cook and stir 1 minute until fragrant.
Add broth and tomatoes; cover and bring to a boil over high heat.
Stir in squashes, corn chilies. Return to a boil, reduce heat, cover and simmer 7-9 minutes until squash is tender.
Stir in Velveeta and pepper and cook, stirring often, until cheese melts. Stir in cilantro, ladle into soup bowls, garnish and serve.
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