Recipe for Cheese and Chili Soup 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
4 cup Rich beef broth
10 x Cloves garlic, peeled
4 lrg Tomatoes, chopped
3 med Onions, quartered
1/2 tsp Mixed dried herbs (Italian seasoning)
1 tsp Sugar
1/4 tsp Ground cumin
1 med Onion, cut into ring
1 x Long mild green chili, cut into thin rings
1 x Red bell pepper, seeded and cut into
Thin rings
1 cup Shredded sharp Cheddar
1 cup Shredded mozzarella
1 cup Mild or hot chunky salsa
Instructions:
Instructions: Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the heat to a simmer and continue cooking for 30 minutes. Puree in a blender and return to the pot. Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender.

Toss the two cheeses together. Ladle the soup into a heated serving dish.

Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and serve immediately.

NOTES :
Galvanized
Gullet by Garaldine Duncann

Serves 6.

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