Mexican Cheese Soup

Mexican Cheese Soup
Photo by Ralph Anderson

Ingredients

  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • ¼ cup butter or margarine
  • ½ cup diced green bell pepper
  • 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup half-and-half
  • Garnish: fried corn tortilla strips
  • + 5 more ingredients
    • ½ cup minced onion
    • ½ teaspoon ground red pepper
    • ½ teaspoon dried oregano
    • 1/3 cup all-purpose flour
    • ½ teaspoon ground cumin

Melt butter in a large saucepan over medium-high heat; add bell pepper and onion, and sauté 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...

View full recipe at My Recipes

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