Sopa Caliente - cooking recipe

Ingredients

2 Tbsp. oil
1 green pepper, sliced
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1 c. evaporated milk
salt to taste
toasted sunflower seeds (optional)
2 tomatoes, peeled, seeded and diced
1 (4 oz.) can chopped green chilies
1 1/2 c. chicken broth
1/4 lb. Monterey Jack cheese, grated
sour cream

Preparation

Heat oil; add tomatoes and green pepper and cook until soft. Add chilies, tomatoes and green chilies and chicken broth.
Simmer 10 minutes.
Stir in milk, cheese and salt, making sure the soup does not boil.
Serve as soon as cheese melts.
Top with sour cream, more chopped green chilies and toasted sunflower seeds. Serves 4.