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Cheese And Chili Soup mexican, soups, beef, chili 4 cup rich beef broth 10 cloves garlic -- peeled 4 large tomatoes -- chopped 3 medium onions -- quartered 1/2 teaspoon mixed dried herbs (italian 1 seasoning) 1 teaspoon sugar 1/4 teaspoon ground cumin 1 medium onion -- cut into ring 1 long 1 thin rings 1 red bell pepper -- seeded 1 and cut into 1 thin rings 1 cup shredded sharp cheddar 1 cup shredded mozzarella 1 cup mild or hot chunky salsa 1 teaspoon minced fresh cilantro for 1 garnish 1 mild green chili -- cut into 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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