It's that time of the year again!

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Zucchini time!

Mexican Zucchini Soup

Ingredients

• 1 small chopped onion
• 2 tsp butter
• 28 – 32 oz. veg broth
• 3 cups unpeeled chopped zucchini (peel it if it’s as big as our zucchini)
• 1 1/2 cups frozen corn
• 1 can hot Hatch chiles, chopped
• salt and pepper to taste
• 1 tblsp cumin
• 1 1/2 cup milk
• 3/4 cup grated pepper jack cheese
• 1/4 cup sliced green onions for garnish

Instructions

1. In a pan, saute the onion in butter until soft (2 or 3 minutes)
2. Stir in broth, zucchini, corn, chiles, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until zucchini is tender.
3. Add milk and heat the soup back up, but don’t boil it.
4. Serve garnished with pepper jack cheese and green onions

Enjoy!