Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Mexican Soup




Source of Recipe


Unknown


List of Ingredients





1 cup chopped onion
2 tablespoons butter
2 cups chicken broth
1 can (14 1/2 oz.) stewed tomatoes or whole tomatoes cut up if you can't find stewed without added sugar)undrained
1 can (4 oz.) chopped green chilies, undrained
1 cup (4 oz.) shredded monterey jack cheese

In a large saucepan, saute the onions in butter until tender. Add the chicken broth, tomatoes and green chilies; stir. Bring to a boil; reduce heat. Cover and simmer for 5 minute to blend flavors; stir in cheese until melted.
YEILDS: 4-5 servings


Recipe