Recipe - Cheese And Chili Soup

4 cup Rich beef broth
10 Cloves garlic; peeled
4 lg Tomatoes; chopped
3 md Onions; quartered
One half teaspoon Mixed dried herbs (Italian
seasoning)
1 teaspoon Sugar
One fourth teaspoon Ground cumin
1 md Onion; cut into ring
1 Long mild green chili; cut
into thin rings
1 Red bell pepper; seeded and
cut into
Thin rings
1 cup Shredded sharp Cheddar
1 cup Shredded mozzarella
1 cup Mild or hot chunky salsa
1 teaspoon Minced fresh cilantro for
garnish

Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce
the heat to a simmer and continue cooking for 30 minutes. Puree in a
blender and return to the pot. Add the onion, chili, and bell pepper to the
soup and simmer for about 15 minutes, or until the vegetables are tender.
Toss the two cheeses together. Ladle the soup into a heated serving dish.
Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and
serve immediately. Edited for MC by Brenda Adams adamsfmle@aol.com
Posted to MCRecipe Digest V1 #187

Date: Wed, 7 Aug 1996 00:52:21 0400

From: ADAMSFMLE@aol.com
NOTES : Source: Some Like It Hotter, The Official Cookbook of the
Galvanized
Gullet by Garaldine Duncann
Recipe comes from Zacatecas, Mexico. Serves 6.
Posted to mcrecipe 8/6/96