Mexican Cheese Soup

Yield: about 6 cups

Ingredients

• 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

Preparation

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.