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MICROWAVE MEXICAN CHEESE SOUP 
1 1/2 c. finely chopped onion
1/2 c. shredded carrots
1/2 c. thinly sliced celery
1/3 c. butter
1/3 c. flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can (16 oz.) chicken broth
1 c. milk
1 can (4 oz.) chopped green chilies
1 jar (8 oz.) Cheez Whiz with jalapenos
1/2 c. shredded Cheddar cheese
Tortilla chips

Place onion, carrots, celery and butter in a 2-quart glass bowl. Microwave on high for 4 minutes. Stir in flour, spices, sauce, broth, milk and chilies. Cook on high for 4 minutes, stirring once.

Add cheeses, cook on high for 6 to 7 minutes or until cheese is melted. Serve with heated tortilla chips.

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