MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sopa De Queso Categories: Soups, Cheese, Spice, Mexican, Chicken Yield: 8 Servings 1 Chile poblano 1 Green bell pepper 3 tb Butter 1/2 c Chopped onion 5 c Chicken stock 2 tb All purpose flour 2 tb Cornstarch 3/4 c Water 4 c Evaporated milk 1 ts Salt 1 ts Freshly ground pepper 4 oz Queso Chihuahua or Monterrey Jack or medium-sharp Cheddar ;finely chopped 1 c Chopped tomato Remove the stems, seeds and membranes from the chile and bell pepper and cut into a small dice; there should be about 1 1/4 cups. Melt 1 tablespoon of the butter in a skillet, add the onion and saute for 2 minutes or until transparent. Add the chile and bell pepper and cook for 3 minutes. Set aside. Bring the stock to a boil in a large saucepan. Stir the flour and cornstarch into the water, add to the stock and stir constantly for 2 minutes. Add the milk and lower the heat. When it comes to a boil, add the bell pepper and chile and cook over low heat for 5 minutes. Add the salt and pepper and cook 2 minutes more. Add the remaining 2 tablespoons butter and set aside. Before serving, heat the soup and place 2 tablespoons of cheese and 2 tablespoons of tomato in the bottom of each bowl. Source: The Best of Mexico The Beautiful Cookbook. From: Lyn Ortiz MMMMM