4 med. size yellow squash, chopped
4 med. zucchini, chopped
1 lg. onion, chopped
2 tbsp. butter, melted
1 (6 oz.) roll garlic cheese, cubed
1 (6 oz.) roll jalapeno cheese, cubed
1 (11 oz.) Cheddar cheese soup, undiluted

Saute first 3 ingredients in butter in a Dutch oven until crisp-tender. Add remaining ingredients stirring until blended and thoroughly heated. Serve warm with tortilla chips. Yield: 6 cups.