Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Mexican Cheese Soup




Source of Recipe


newspaper clipping


List of Ingredients




1/2 c. finely chopped onion
1/2 c. shredded carrots
1/2 c. thinly sliced celery
1/3 c. butter or margarine
1/3 c. flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 (14 1/2 oz.) can chicken broth
1 c. milk
1/2 tsp. liquid smoke
1 c. shredded Cheddar cheese
canned chopped green chilies
tortilla chips (nacho cheese)

Recipe



In a medium saucepan cook onion, carrots and celery in butter or margarine until tender. Stir in flour, paprika, dry mustard and Worcestershire sauce until blended. Add chicken broth and milk. Stir over medium heat until mixture thickens and bubbles. Stir in liquid smoke. Reduce heat to very low, then stir in cheese. Simmer 10 minutes. Ladle soup in bowls; top soup with chopped chilies and 4 or 5 tortilla chips. Makes 4 servings.