Chili Con Queso Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - minced (large)
1		Peeled diced tomatoes - (28 oz) - with liquid
1		Diced green mild chiles - (4 oz)
1		Diced pimientos - (2 oz)
1/2 lb	227g / 8oz	Monterey Jack cheese - shredded
1/2 lb	227g / 8oz	Cheddar cheese - shredded
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cilantro or parsley - for garnish

Recipe Instructions

Combine butter and onion in a 2-quart casserole. Cook in microwave oven on high power 7 minutes, stirring once.

Add tomatoes with liquid, chiles and pimientos; blend well. Cover; continue to cook on high until soup comes to a full boil, about 9 to 10 minutes.

Stir in cheeses; continue to cook, uncovered, on high until cheeses are melted, about 1 minute. Taste and add salt and pepper to taste.

Serve hot with a sprinkle of cilantro or parsley.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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