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Mexican Zucchini Cheese Soup
August 19, 2009

I changed this recipe slightly to fit what I had on hand. I did not have Mexican stewed tomatoes so I used a can of Ro-tel and left out the 4.5 oz can of green chilies. I also added a little bit more cheese. It turned out great. This is a nice way to serve up squash and zucchini. My oldest son liked his with crushed tortilla chips and sour cream.

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