Mexican Cheese Soup

Name: Mexican Cheese Soup
Yield: about 6 cups
Ingredients: ¼ cup butter or margarine; ½ cup diced green bell pepper; ½ cup minced onion; ⅓ 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; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon ground red pepper; 1 cup half-and-half; Garnish: fried corn tortilla strips

3 Ratings
3 Reviews

Recipe by Southern Living November 1997

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Credit: Ralph Anderson; Styling: Mary Lyn Hill

Recipe Summary

Yield:

about 6 cups

Directions

Step 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.

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Step 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.

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peaches09

05/15/2013

A delicious, rich tasting soup. It goes together quickly. I suggest adding the ground red pepper or cayenne slowly, to taste. We used diced red pepper in place of green pepper, as we prefer it, and it adds color. You could add diced cooked chicken for a heartier soup.

MommyLisa

10/06/2011

My family loves this recipe! It's a great quick & easy recipe!

KellyBK

01/25/2011

Served this at a family birthday with Carne Asada and Charra Beans. It was a BIG hit! Everyone asked for the recipe. Easy and delicious!

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Mexican Cheese Soup

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Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Mexican Cheese Soup