Mexican Zucchini Soup
1 small onion, chopped (about 1/3 cup)
1 1/2 teaspoons butter or margarine (vegetable oil also works fine)
2 cups broth (chicken or vegetable)
2 cups unpeeled, diced zucchini (10 ounces, or 2 small)
1 1/2 cups corn kernels
2 Tablespoons finely chopped green chilies or jalapeno peppers, fresh or canned
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
1 cup low-fat or skim milk
2 ounces Monterrey Jack cheese, cut into 1/4-inch cubes
Minced fresh parsley and ground nutmeg for garnish
In a large saucepan, saute the onion in the butter until it is tender, about three minutes.
Stir in the broth, zucchini, corn, chilies, salt, and pepper. Bring the soup to a boil, reduce the heat, cover the pan, and cook soup until the zucchini is tender, about 5 minutes.
Stir in the milk and heat the soup until it is hot but not boiling. Remove the soup from the heat and stir in the cheese. Garnish the soup with parsley and nutmeg.
Note: I always use vegetable oil for the onions, and I generally don't bother with the cheese; I don't find that it makes a very big difference to the final result. I also don't usually add the nutmeg, but that's largely because I forgot about it!