This is an easy to make cheese soup that can be made with any type of cheese. Serves 4 for reduced portion before dinner or 2, if used as a light dinner.

Ingredients

• 2 Tbsp Butter
• ¼ Cup Chopped Onion
• 2 Tbsp Flour
• 2 Medium peeled tomatoes or 1 can (approx 12 oz)
• 3 Whole Hatch Green Chilies, rinsed and drained
• 1 ½ Cups Chicken Broth made from chicken base and Oktoberfest beer
• 1 ½ Cups Heavy Cream
• 6 oz Shredded Cheddar chees

Instructions

1. Melt butter in stock pot, add onions and then cover and sweat over low heat for 5 minutes.
2. Uncover and add flour. Stir for 2 minutes to take rawness out of flour, but do not brown.
3. Puree tomatoes and chilies, but leave some texture to the mixture.
4. Stir into onions for one minute and then pour in broth and bring to a boil. When at boil, reduce to low heat and leave for 20 minutes, partially covered.
5. When ready to serve, Bring back to boil, lower heat to medium and add cream and cheese. Stir occasionally to make sure cheese is melted and soup is heated through.

Do Not Boil!!