1 sm. onion, chopped
2 c. chicken broth
1 1/2 c. whole corn
1/2 tsp. salt
2 oz. Monterey Jack cheese, cubed
1 c. milk
Soft corn tortillas for chips
1 1/2 tsp. butter
3 c. peeled & diced zucchini
2 tbsp. chopped green chilies (or jalapeno peppers)
Pepper
For garnish - parsley & nutmeg

Saute onion in butter. Add broth, zucchini, corn, chilies, salt and pepper. Bring soup to boil, reduce heat and simmer until zucchini is tender. Stir in milk and heat until hot but not boiling. Stir in cheese. Garnish with parsley and nutmeg. Serve with tortilla chips. Stack corn tortillas, cut them like a pie into 8 wedges. Spread pieces on lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until they are crisp.