Categories: Main Dish, Soup, Tex-Mex

Ingredients

• 3 tablespoons butter
• 1 medium onion, finely chopped
• 2 -3 garlic cloves, finely chopped
• 1 jalapeno, seeded and chopped
• 1/2 red bell pepper, seeded and very thinly sliced
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 2 cups cream
• 6 cups grated good quality cheddar cheese
• salt and pepper
• 1 tablespoon chili powder, a palm full
• 1 1/2 teaspoons ground cumin, 1/2 a palm full
• 4 cups lightly crushed tortilla chips (blue or corn)
• 2 cups store bought chunky salsa (any brand or variety)

Directions

1. In a medium soup pot, melt butter.

2. Add onions and cook 5 minutes.

3. Add the garlic and peppers and cook 2 to 3 minutes more.

4. Add flour and cook 1 minute.

5. Whisk in stock slowly and stir in cream.

6. Bring soup to a bubble and reduce heat to simmer.

7. Stir in cheese and season the soup with salt, pepper, chili powder and cumin.

8. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.

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