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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Mexican Chili Soup – Caldo de Chile

• 2 cups canned tomatoes
• ½ cup sharp, cheddar cheese, cubed
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 ½ tsp salt
1. Combine all ingredients in a blender container and process at high speed until pureed.
2. Pour ingredients into a large saucepan and heat at medium heat, stirring constantly until mixture is steaming hot and cheese is melted.
3. Serve hot.

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