Instructions: Combine the zucchini, squash, onion, garlic and chicken stock in a large stockpot.

Cook over high heat until the mixture begins to boil, stirring occasionally.

Boil until the vegetables are tender; reduce heat.

Stir in the soup, evaporated milk, 4 cups cheese, oregano, cumin, salt and pepper. Simmer until the cheese is melted, stirring occasionally.

Ladle into soup bowls.

Garnish with additional shredded cheese, bacon bits and green onions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.