Mexican Zucchini Cheese Soup

INGREDIENTS

1 tbsp

olive oil

1 cup

chopped onion

2 cloves

garlic, minced

1/2 tsp

dried oregano

2 14.5 ounce cans

chicken broth

1 14.5 ounce can

Mexican-style stewed tomatoes

medium zucchini, halved lengthwise and cut in 1/4 inch slices

medium yellow squash, halved lengthwise and cut in 1/4 inch slices

1 8.75 ounce can

whole kernel corn, drained

1 4.5 ounce can

diced green chile peppers

12 oz

processed cheese food, cubed

1/2 tsp

freshly ground black pepper

1/4 cup

chopped fresh cilantro