Vegetarian Fiesta Con Queso Soup - cooking recipe

Ingredients

1/8 - 1/4 cup butter or 1/8-1/4 cup margarine
1 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 garlic clove, minced
1/3 - 1/2 cup diced roasted anaheim chili (I use 1 medium sized pepper)
4 knorr vegetarian vegetable bouillon cubes (extra lg. cubes)
4 cups hot water
2 (8 ounce) packages cream cheese
4 tablespoons flour
1/2 cup boiling water
1/2 lb sliced good quality American cheese
1 (14 1/2 ounce) can diced tomatoes
1/4 - 1/3 cup roasted red pepper, julienne then roughly chop
1 (15 ounce) can whole kernel corn, drained
1/4 cup cholula brand hot sauce
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cumin (cumino)

Preparation

Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and saute until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
In a blender combine sauteed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
While stirring the pot bring contents to a boil.
Allow contents to boil while stirring for about 2 minutes then simmer.
Add the 1/2 lb of American cheese a couple of slices at a time until melted.
Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
Serve and enjoy!