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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

MEXICAN CHEESE SOUP Recipe

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This recipe for MEXICAN CHEESE SOUP is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 oz.) cans condensed chicken broth, undiluted
4 cups (16 oz.) shredded Monterey Jack cheese
1 (4.5 oz.) can chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground red pepper
1 cup half-and-half
Directions:
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add bell pepper and onion. Saute 3-4 minutes or until tender.
2. Add flour and cook, stirring constantly, 2 minutes. Gradually add broth and cook, stirring constantly, 4 minutes or until thickened. Reduce heat.
3. 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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