Chile Con Queso Soup



 

1 medium onion, chopped
2 tablespoons butter or margarine
3 tablespoons flour
3 to 4 cups chicken broth
1 cup chopped canned green chile
2 tomatoes, peeled and, chopped
1 bell pepper, seeds and stem removed, diced (optional)
1½ cups half and half
8 ounces sharp cheddar cheese, grated
 

In a pan, saute the onion in the butter until soft, then remove. Add the flour to the butter and cook for 3 minutes, stirring constantly, taking care not to let the flour brown.

Stir in the broth, chile, tomatoes, bell pepper, and simmer for 30 minutes.

Bring to a boil, reduce the heat, add the half and half and the cheese and heat until the cheese melts and the soup is thickened.

Yield: 4 to 6 servings