Mexican Cheese Soup - cooking recipe

Ingredients

1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1/4 cup butter
1/3 cup flour
2 (10 ounce) cans condensed chicken broth
2 (6 ounce) cans white meat chicken
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 cup half-and-half
4 cups monterey jack cheese, chopped or grated
tortilla chips

Preparation

Saute peppers and onions in butter in dutch oven.
Add flour and stir constantly until thickened.
Add chicken broth and stir until thickens a little.
Add chicken, cheese, and spices.
Cook on medium heat until cheese is melted.
Add half and half and stir 1 or 2 minutes.
Serve with crunched up tortilla chips (I use Bite Size Tostitos).