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1 small onion, minced (1/3 c.)
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1 1/2 tsp. butter
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2 c. broth (chicken or possibly vegatable)
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2 c. unpeeled, diced zucchini (10 ounces, or possibly 2 small)
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1 1/2 c. corn kernels (about 8 ounces)
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2 Tbsp. finely minced jalepeno peppers
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1/2 tsp. salt, if you like, or possibly to taste
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1/8 tsp. freshly grnd black pepper
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1 c. low-fat or possibly skim lowfat milk
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2 ounces monterey jack cheese, cut into 1/4-inch cubes
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chopped fresh parsely and grnd nutmeg for garnish
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Receta Mexican Zucchini Soup
