Cheddar Chile Soup

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 tablespoons flour
• 2 canned tomatoes
• 3 whole canned green chiles, rinsed and drained
• 1 1/2 cups chicken broth
• 1 1/2 cups heavy cream
• 6 ounces shredded sharp cheddar cheese
• salt, to taste

Directions
Melt the butter in a heavy 2-quart saucepan; add the onions and sauté until tender. Stir in flour until smooth and bubbly, but not browned. Coarsely puree the tomatoes and green chilies in food processor, stopping while there is still a little texture. Stir tomatoes into the onions then add the chicken broth; bring to a boil. Stir a few times to keep flour from sticking to the bottom, then simmer over low heat for 15 minutes with the pan partly covered. Add the cream and shredded cheese. Stir once or twice until the cheese has melted and the soup is heated through. Do not let the soup boil. Season to taste with salt. Serves 2.