Mexican Cheese Soup

Ingredients:

• 1/4 cup butter or margarine
• 1/2 cup green bell pepper, diced
• 1/2 cup onion, minced
• 1/3 cup all-purpose flour
• 2 (10 1/2oz ea) cans condensed chicken broth, undiluted
• 4 cups (16oz) monterey jack cheese, shredded
• 1 (4.5oz) can green chiles, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper
• 1 cup half-and-half
• fried corn tortilla strips

Instructions:

Melt the butter in a large saucepan over medium-high heat, then add the bell pepper and onion and saute for 3 to 4 minutes or until tender. Add flour and cook, stirring constantly for 2 minutes. Gradually add the broth and cook, stirring constantly for 4 minutes or until thickened. Reduce the heat. Stir in the cheese, green chiles, cumin, oregano and red pepper. Simmer, stirring often for 10 minutes. Stir in the half-and-half and simmer, stirring often, for 5 minutes or until thoroughly heated. Garnish with the tortilla strips if desired.