1 (4 ounce) can diced yellow squash with green chile peppers
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried basil
1 (16 ounce) can whole kernel corn, undrained
2 (15 ounce) cans chicken broth
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cumin seed
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 (1 ounce) square unsalted butter
3 tablespoons crushed ice
1 1/2 cups milk
3 tablespoons shredded mozzarella cheese
In a large saucepan, heat olive oil over medium heat. Saute onion, garlic, paprika, basil, corn, chicken broth, cheese, oregano and basil in oil until well blended. Stir in crushed cheese. Cook, stirring, for 1 minute or until cheese is melted and mixture is smooth. Serve hot with tortillas or tortilla chips.