Spicy Sopa de Queso

This is a rich soup that is definitely for those who aren’t counting their calories. It’s important that this soup does not come to a boil after adding the cheese or it may curdle and break. I serve this soup garnished with tortilla chips, like a more substantial version of the popular tortilla soup found all over Mexico. Serve with a flour tortilla in place of bread or crackers.

Ingredients

• 2 tablespoons butter

• 1 medium onion, chopped

• 1/4 cup diced bell pepper

• 2 cloves garlic

• 3 teaspoons dry mustard

• 3 tablespoons all-purpose flour

• 2 to 3 cups chicken broth

• 1 12-ounce can beer, optional

• 4 to 6 green New Mexican chiles, roasted, peeled, chopped

• 1 15-ounce can peeled tomatoes, drained and chopped

• 1 15-ounce can pinto or kidney beans, drained

• ½ cup half and half cream

• 6 ounces sharp cheddar cheese, grated

• 4 ounces Monterey Jack cheese, grated

• Salt to taste

• Garnish: Chopped fresh cilantro

• Tortilla chips

Instructions

Melt the butter in a heavy stockpot or saucepan and saute the onion, bell pepper, and garlic until softened. Stir in the mustard and flour and heat for 3 minutes, stirring constantly to cook the flour but being careful it doesn’t brown.

Add the broth, beer if using, green chiles, tomatoes, and beans. Bring the soup to a boil, reduce the heat and simmer for 20 minutes to thicken.

Remove the pot from the heat and stir in the cream and cheese until the cheese has melted. Return the pot and simmer until reheated.

Serve in a tureen or in individual soup bowls garnished with cilantro and a couple of tortilla chips.