Mexican Cheese Soup

• 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

1. Melt butter in a large saucepan over medium-high heat; add bell pepper and onion, and saute 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.
2. 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.

butter, green bell pepper, onion, flour, condensed chicken broth, shredded monterey jack cheese, green chiles, ground cumin, oregano, ground red pepper, tortilla strips

Taken from www.myrecipes.com/recipe/mexican-cheese-soup (may not work)