Mexican Cheese Soup Recipe

• 1/2 c. finely minced onion
• 1/2 c. shredded carrot
• 1/2 c. thinly sliced celery
• 1/3 c. butter
• 1/3 c. all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire
• 1 (14 1/2 ounce.) can chicken broth
• 1 c. lowfat milk
• 1/2 teaspoon liquid smoke
• 1 (8 ounce.) jar pasteurized process cheese spread with jalapenos or possibly pimentos
• Canned minced green chilies
• Shredded cheddar cheese
• Tortilla chips

1. In a medium saucepan, cook onion, carrot, and celery in butter till tender.
2. Stir in flour, paprika, dry mustard, and Worcestershire sauce till blended.
3. Add in chicken broth and lowfat milk.
4. Stir over medium-high heat till mix thickens and bubbles.
5. Stir in liquid smoke.
6. Reduce heat to very low.
7. Add in cheese spread to soup.
8. Simmer 10 min, stirring occasionally.

onion, carrot, celery, butter, allpurpose, paprika, mustard, worcestershire, chicken broth, milk, liquid smoke, pimentos, green chilies, cheddar cheese, tortilla chips

Taken from cookeatshare.com/recipes/mexican-cheese-soup-53641 (may not work)