Shelly's Recipe

MEXICAN CHEESE SOUP

Category: Soups

2 cups chicken broth
1 cup Coors beer
1 tsp dried oregano, crushed
1 cup shredded monterey jack cheese
2 tbsp flour
3 egg yolks
1 cup diced, cooked and peeled potatoes
1 (4 oz) can diced green chilies
1 tsp dry mustard
1/8 tsp garlic powder

Heat first 3 ingredients until mixture boils. Toss together cheese and flour. Over low heat slowly add cheese to broth; stirring until smooth. Stir 1 cups of hot mixture in yolks; return all to pan. Cook and stir until mixture boils. Stir in remaining ingredients and bring back to s simmer.

Serves 4