1/2 c. onion, finely chopped
1/2 c. carrots, grated
1/2 c. celery, thinly sliced
6 tbsp. butter
6 tbsp. flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire sauce
2 c. chicken broth
1 c. milk
1/2 tsp. liquid smoke
1 (8 oz.) jar pasteurized processed cheese spread with jalapenos
Tortilla chips, grated cheddar cheese, chili powder & chopped green chilies

Saute onion, carrots and celery in butter until tender. Stir in flour, paprika, dry mustard and Worcestershire sauce until blended. Add chicken broth and milk. Stir over medium heat until thick. Stir in liquid smoke and cheese spread. Simmer 10 to 15 minutes. To serve, top each bowl of soup with grated cheddar cheese, lightly crushed tortilla chips, sliced chilies and a sprinkle of chili powder.