Mexican Cheese Soup


1/4 cup butter or margarine

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

1/2 cup minced onion

1/3 cup all-purpose flour

2 (10-ounce) cans condensed chicken broth, undiluted

4 cups (16-ounces) shredded Monterey Jack cheese

1 (4.5-ounce) can chopped green chiles

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground red pepper

1 cup half-and-half


Melt butter in large saucepan over mediumphigh 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 chickened. Reduce heat.

Stir in cheese and next 4 ingredients. Simmer, stirring often, for 10 minutes.

Stir in half-and-half, simmer, stirring often, 5 minutes, or until thoroughly heated.

Serve with tortilla chips

Makes about 6 cups