Mexican Cheese Soup

Mexican Cheese SoupRecipe
Photo: Ralph Anderson; Styling: Mary Lyn Hill

Recipe from

Southern Living


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


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 ingredients. Simmer, stirring often, 10 minutes. Stir in half-and-half, and simmer, stirring often, 5 minutes or until thoroughly heated. Garnish, if desired.