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Source: Nestle® Very Best Baking

Santa Fe Squash Soup
Serve with warm flour tortillas or corn sticks for a light lunch or dinner. This also makes a great first course when served with your favorite Mexican meal.
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Serves: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 tablespoon Vegetable Oil
1/3 cup onion, chopped
1 can (14.5 oz.) chicken broth
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup frozen corn
1 can (4 oz.) ORTEGA® Diced Green Chiles
1 cup milk
1/2 cup Monterey Jack or cheddar cheese, diced




HEAT oil in 2-quart saucepan.

Add onion; cook until tender.

Add broth, zucchini, squash, corn and chiles; bring to a boil.

Cover; reduce heat to low and cook for 5 minutes or until squash are tender.

Add milk; heat just until hot.

Stir in cheese; season with salt and ground black pepper.






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Tomato bean soup hits the spot any time of year; seasoned with mild salsa and taco seasoning, this soup is served elegantly finished with grated Mexican cheese blend.
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