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         Title: Mexicano Soup   
    Categories: Mexican, Soup   
         Yield: 6 Servings   
      
         1 lg Yellow onion;   
              - coarsely chopped   
         3    Carrots; peeled & chopped   
         4 c  Chicken broth   
     1 1/2 lb Potatoes; peeled; diced 1"   
        16 oz Can cream style corn   
       1/2 c  Milk or half-and-half   
        27 oz Can mild green chiles;   
              - drained, diced 1/2"   
         6 oz Cheddar cheese; grated   
         6 oz Monterey Jack cheese; grated   
         4 tb Unsalted butter   
       1/2 ts Cayenne pepper   
         2 ts Salt   
      
     In a large soup pot, melt the butter over low heat Add the carrots &   
     onion--cook, covered, stirring once or twice, for 20 minutes. Stir in   
     the pottoes, chicken broth, cayenne pepper & calt--bring to a boil.   
     Lower the heat, cover, and cook, stirring occasionally, for about 40   
     minutes until the pottoes and carrots are very tender. Cool slightly;   
     then strain the soup, saving the liquid. Place the solids in a food   
     processor and process briefly. Add 1 cup of the reserved liquid and   
     blend until smooth, stopping once to scrape down the sides of the   
     bowl. Return the puree and the rest of the reserved liquid to the   
     soup pot. Set it over low heat and mix in the corn, chiles, and milk.   
     Bring to a simmer, taste for seasoning. Thin with some milk if   
     needed--then simmer,s tirring often, for 5 minutes. Mix together the   
     grated cheeses in a bowl. Ladle the soup into bowls, sprinkle each   
     portion with about 1/3 cup of the mixed cheeses--and serve.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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