1/2 c. finely chopped onion
1/2 c. shredded carrot
1/2 c. thinly sliced celery
1/3 c. butter
1/3 c. all-purpose flour
1 tsp. paprika
1 tsp. dry mustard
1 tsp. Worcestershire
1 (14 1/2 oz.) can chicken broth
1 c. milk
1/2 tsp. liquid smoke
1 (8 oz.) jar pasteurized process cheese spread with jalapenos or pimentos
Canned chopped green chilies
Shredded cheddar cheese
Tortilla chips

In a medium saucepan, cook onion, carrot, 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-high heat until mixture thickens and bubbles. Stir in liquid smoke. Reduce heat to very low. Add cheese spread to soup. Simmer 10 minutes, stirring occasionally.