Caldo De Queso(Mexican Cheese-Chile Soup) - cooking recipe

Ingredients

1 (8 oz.) can green roasted chiles
1 medium onion, chopped
1 (16 oz.) can stewed tomatoes
salt (optional)
1 small potato, sliced thinly or equal amount thinly sliced zucchini
Longhorn and Jack cheeses (equal amounts)

Preparation

Combine the first 4 ingredients; set aside.
Saute potato or zucchini and add tomato mixture.
Simmer for about 30 minutes, then add cheeses and cook until melted.
Add water or broth to thin soup if necessary.
Serves 4.