Shelly's Recipe

MEXICAN CHEESE SOUP I

Category: Soups

1/4 cup butter
1/2 cup diced green bell pepper
1/2 cup minced onion
1/3 cup flour
2 (10 1/2 oz) cans condensed chicken broth, undiluted
4 cups shredded Monterey Jack cheese
1 (4.5 oz) can chopped green chiles
1/2 tsp ground cumin, dried oregano and ground red pepper
1 cup half-and-half
Garnish: fried corn tortilla strips

Melt butter in a large saucepan over medium-high heat; add bell pepper and onion, and saute 3 to 4 minutes or until tender. Add flour, and cook, stirring constantly, 2 minutes. Gradually add broth, and cook, stirring constantly, 4 minutes or until thickened. Reduce heat.

Stir in cheese and next 4 ingredients. Simmer, stirring often, 10 minutes. Stir in half-and-half, and simmer, stirring often, 5 minutes or until thoroughly heated. Garnish, if desired.