RECIPE FROM "SANDY'S
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