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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Melt butter in a large saucepan over medium-high heat; add bell pepper and onion, and sauté 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.
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