Now cut up the cheese in small bits and drop into soup and stir until melted. This is not a thick creamy soup. The cheese adds just enough binding to meld the veggies and broth, but it is still a slightly thickened liquid with chunks of veggies.

This recipe is different because you don't need a can of soup to start. It tastes spicy because of the green chiles. The spice really makes the soup, don't omit!

Submitted by: Karen Metreger