MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexicano Soup
Categories: Mexican, Soup
Yield: 6 Servings

1 lg Yellow onion;
- coarsely chopped
3 Carrots; peeled & chopped
4 c Chicken broth
1 1/2 lb Potatoes; peeled; diced 1"
16 oz Can cream style corn
1/2 c Milk or half-and-half
27 oz Can mild green chiles;
- drained, diced 1/2"
6 oz Cheddar cheese; grated
6 oz Monterey Jack cheese; grated
4 tb Unsalted butter
1/2 ts Cayenne pepper
2 ts Salt

In a large soup pot, melt the butter over low heat Add the carrots &
onion--cook, covered, stirring once or twice, for 20 minutes. Stir in
the pottoes, chicken broth, cayenne pepper & calt--bring to a boil.
Lower the heat, cover, and cook, stirring occasionally, for about 40
minutes until the pottoes and carrots are very tender. Cool slightly;
then strain the soup, saving the liquid. Place the solids in a food
processor and process briefly. Add 1 cup of the reserved liquid and
blend until smooth, stopping once to scrape down the sides of the
bowl. Return the puree and the rest of the reserved liquid to the
soup pot. Set it over low heat and mix in the corn, chiles, and milk.
Bring to a simmer, taste for seasoning. Thin with some milk if
needed--then simmer,s tirring often, for 5 minutes. Mix together the
grated cheeses in a bowl. Ladle the soup into bowls, sprinkle each
portion with about 1/3 cup of the mixed cheeses--and serve.

Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995

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