Categories: Vegetables, Soups, Mexican, Cheese 
      Yield: 4 servings 
  
    1/4 c  Onion; Chopped, 1 Small 
      1 T  Margarine Or Butter 
      2 c  Chicken Broth 
      2 T  Green Chiles; Canned, * 
    1/2 t  Salt 
    1/8 t  Pepper 
      2 ea Zucchini; Small, Chopped 
  8 3/4 oz Whole Kernel Corn; Drained 
      1 c  Milk 
      2 oz Cheese; Monterey Jack, ** 
 
---------------------------------GARNISHES--------------------------------- 
      1 x  Nutmeg; Ground 
      1 x  Parsley; Snipped 
  
  *    Canned green chiles should be finely chopped. 
  **   Cheese should be cut into 1/4-inch cubes (about 1/2 cup) 
  ~------------------------------------------------------------------------- 
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir 
  in broth, chiles, salt, pepper, zucchini and corn.  Heat to boiling, 
  reduce heat.  Cover and simmer until zucchini is tender, about 5 minutes. 
  Stir in milk; heat until hot.  Stir in cheese. Garnish with nutmeg and 
  parsley.