Pepper and Tomato Cream Soup

• 2 medium green bell peppers, seeded and cut into strips
• 2 medium tomatoes, peeled, seeded, and diced (I used Roma tomatoes)
• 2 tablespoons canola oil
• 1 12 cups chicken broth
• 1 (14 1/2 ounce) can evaporated milk
• 14 lb monterey jack cheese, diced
• salt
• liquid hot pepper sauce

1. In a wide-bottomed saucepan, add tomatoes and peppers.
2. Cook until peppers are limp.
3. Add broth and simmer slowly for about 10 minutes.
4. Stir in milk, add salt and hot pepper seasoning to taste.
5. Mix cheese into the soup and serve immediately.

green bell peppers, tomatoes, canola oil, chicken broth, milk, cheese, salt, liquid hot pepper sauce

Taken from www.food.com/recipe/pepper-and-tomato-cream-soup-160679 (may not work)