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Mexican Cheese Soup

Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield about 6 cups


  • 1/4 cup butter or margarine
  • 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 chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground red pepper
  • 1 cup half-and-half
  • Garnish: fried corn tortilla strips

How to Make It

  1. 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.

  2. 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.