Mexican Cheese Soup

By carvalhohm

Ingredients

• What You'll Need:
• Serves: 4
• Cooking Time: 30 min
• 1/2 stick butter
• 1/2 cup diced green bell pepper
• 1/2 cup minced onion
• 1/3 cup all-purpose flour
• 2 (10-1/2-ounce) cans condensed chicken broth, undiluted
• 4 cups (16 ounces) shredded Monterey Jack cheese
• 1 (4.5-ounce) can chopped green chilies
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1 cup half-and-half

Details

Servings 1
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

In a large saucepan over medium-high heat, melt butter. Add bell pepper and onion and saute 3 to 4 minutes, or until tender.

Add flour, and cook 2 minutes, stirring constantly. Gradually add broth and cook 4 minutes, or until thickened, stirring constantly. Reduce heat.

Stir in cheese, chilies, cumin, oregano, and ground red pepper. Simmer 10 minutes, stirring often. Stir in half-and-half, and simmer 5 minutes or until thoroughly heated, stirring often.

Notes:
For a nice garnish, cut 4 (6-inch) corn tortillas into thin strips. Heat 2 tablespoons vegetable oil in a large skillet. Add tortilla strips, and fry 3 to 4 minutes or until crisp. Drain on paper towels.