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Zucchini Soup

1/2 c. chopped onion
2 tbsp. chopped green chilies
1 tbsp. butter
2 c. chicken broth
2 med. zucchini, chopped
1 (8 oz.) can whole kernel corn, drained
1/2 tsp. salt
1/2 tsp. pepper
1 c. milk
4 oz. shredded Monterey Jack cheese

Cook onion in butter in saucepan until tender. Stir in broth, zucchini, corn, chilies, salt and pepper. Heat to boiling, then reduce heat. Cook until zucchini is tender, about 5 minutes. Stir in milk and heat; do not boil. Add cheese and serve immediately.

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