Mexican Cheese Soup

Ingredients

• 0.3 cup butter 
• 4.5 ounce chiles green chopped canned
• 21 ounce condensed chicken broth undiluted canned
• 6 servings garnish: fried corn tortilla strips 
• 0.3 cup flour all-purpose
• 0.5 cup bell pepper diced green
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 1 cup half-and-half 
• 16 ounces monterrey jack cheese shredded
• 0.5 cup onion minced
• 0.5 teaspoon oregano dried

Equipment

• sauce pan

Directions

1. Melt butter in a large saucepan over medium-high heat; add bell pepper and onion, and saut 3 to 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.
4. Garnish, if desired.