Mexican Cheese Soup
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Add a little bounce of flavor to any ol' soup with this cheesy, Mexican variety. Perfect for spicing up a boring lunch routine, you'll never want to resort to any soups from a can!
What You'll Need:
- 1/2 stick butter
- 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 chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1 cup half-and-half
What To Do:
In a large saucepan over medium-high heat, melt butter. Add bell pepper and onion and saute 3 to 4 minutes, or until tender.
Add flour, and cook 2 minutes, stirring constantly. Gradually add broth and cook 4 minutes, or until thickened, stirring constantly. Reduce heat.
Stir in cheese, chilies, cumin, oregano, and ground red pepper. Simmer 10 minutes, stirring often. Stir in half-and-half, and simmer 5 minutes or until thoroughly heated, stirring often.
For a nice garnish, cut 4 (6-inch) corn tortillas into thin strips. Heat 2 tablespoons vegetable oil in a large skillet. Add tortilla strips, and fry 3 to 4 minutes or until crisp. Drain on paper towels.
- If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
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