*  Exported from  MasterCook  *
 
                           Cheese And Chili Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          rich beef broth
   10      cloves        garlic -- peeled
    4      large         tomatoes -- chopped
    3      medium        onions -- quartered
      1/2  teaspoon      mixed dried herbs -- (italian seasoning)
    1      teaspoon      sugar
      1/4  teaspoon      ground cumin
    1      medium        onion -- cut into ring
    1      long          mild green chili -- cut into thin rings
    1                    red bell pepper -- seeded 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 garnish
 
 Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the h
 eat to a simmer and continue cooking for 30 minutes. Puree in a blender and ret
 urn to the pot. Add the onion, chili, and bell pepper to the soup and simmer fo
 r about 15 minutes, or until the vegetables are tender. Toss the two cheeses to
 gether. Ladle the soup into a heated serving dish. Add the cheeses and salsa an
 d stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC 
 by Brenda Adams <adamsfmle@aol.com>
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Source: Some Like It Hotter, The Official Cookbook of the Galvanized Gu
 llet by Garaldine Duncann Recipe comes from Zacatecas, Mexico. Serves 6. Posted
  to mc-recipe 8/6/96