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Date Posted: 20:53:57 06/29/02 Sat
Author: Perceptor II
Subject: Mexican Cheese Soup

This little experiment turned out rather well:

Ingredients:
4 cups (0.95 L) of water
2 potatoes, peeled and cubed
1 cube of chicken bouillon
1/2 onion, chopped
1 tomato, chopped
2 jalapeno peppers, chopped (this can be adjusted to taste)
1/4 cup (60 mL) of chopped cilantro
1 10.5 oz (300 g) can of condensed cream of chicken soup
1 4 oz (115 g) can of green chiles
1/2 lb (225 g) of processed cheese food (like Velveeta), cubed

1. In a pot over high heat, combine water, potatoes, bouillon, onion, tomato, jalapenos and cilantro. Bring to a boil and cook until potatoes are soft.

2. Reduce heat to low, and use a potato masher to mash the potato mixture in the pot to desired consistency.

3. Add cream of chicken soup and green chiles and lightly whisk until thoroughly mixed.

4. Add cheese a little at a time, stirring until melted into the mixture.

Makes 4-6 servings.

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