Instructions: Heat oil in a heavy 4-5 quart pot over medium heat. Ad onion and garlic and saute 3 to 4 minutes until tender. Add oregano; cook and stir 1 minute until fragrant.

Add broth and tomatoes; cover and bring to a boil over high heat.

Stir in squashes, corn chilies. Return to a boil, reduce heat, cover and simmer 7-9 minutes until squash is tender.

Stir in Velveeta and pepper and cook, stirring often, until cheese melts.

Stir in cilantro, ladle into soup bowls, garnish and serve.

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