Serves: 8
Total Calories: 342
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

2 medium zucchini diced
1 medium onion diced
1/2 tablespoon dried parsley or 1 tablespoon fresh, minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
3 cubes chicken bouillon (Mexican tomato-based bouillon is a good substitute)
1 teaspoon lemon juice
4 large Roma tomatoes finely diced
1 (4-ounce) can mild green chili
1 (12-ounce) can evaporated milk
1 (15 1/4-ounce) can corn drained
1/4 cup grated Parmesan cheese
2 cups shredded Cheddar cheese

Sauté zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Re-duce heat, cover, and simmer for 10 minutes. Stir in cheeses just before serving. Continue stirring until cheese is melted.

Nutritional Facts:

Serves: 8
Total Calories: 342
Calories from Fat: 191

More Recipes from the The Ultimate Cook'n Cookbook Cookbook:
Black Bean Soup
Chicken and Wild Rice Soup
Creamy Chicken Stew
Garden Fresh Tomato Soup
Slow Cooker Squash Soup
Zucchini Cheese Soup