Tex-Mex Cheese Soup

The Texas Jersey Cheese Company, near LaGrange, Texas, makes 750 pounds of cheese a week. The star is a pepper Jack cheese (using large chunks of jalapeño chiles), and this is one of their star chile cheeserecipes.

Ingredients

• 2 tablespoons butter

• 1 cup chopped red and green bell pepper

• 1/2 cup chopped onion

• 1/3 cup all-purpose flour

• 4 cups chicken broth

• 3 cups shredded Monterey Jack Cheese with Jalapeño (12 ounces)

• 2 cups half and half or light cream

• 1 4.5-ounce can diced green chili peppers, drained

• Freshly ground black pepper

• Bottled hot pepper sauce (optional)

Instructions

In a large saucepan, melt the butter. Add the chopped bell pepper and onion. Cook and stir over medium heat until the vegetables are soft. Add the flour and stir until combined. Add the chicken broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Reduce the heat; gradually add the cheese, stirring until the cheese is melted. Add the half and half and diced green chili peppers. Heat through. Add freshly ground pepper to taste. If desired, add several drops of bottled hot pepper sauce.