This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
TEX-MEX CHEESE SOUP
2 tbsp. corn oil
1 medium onion, diced
1 medium hot red cherry pepper, seeded and diced
3/4 lb. potatoes, peeled and cut into half-inch cubes
1 lb. cauliflower, in bite-sized florets
4 cups chicken broth
2 cups milk
2 1/2 cups grated, loosely packed Cheddar cheese
1 tsp. ground cumin
Salt, pepper
Tortilla chips for garnish (optional)
Heat oil in large, heavy kettle over medium heat. Saute onion and chile pepper for one minute. Add potatoes and saute three to four minutes. Add cauliflower and cook for another two minutes, stirring occasionally.
Stir in broth, cover and cook over medium heat for about 15 minutes. Stir in milk. Puree soup in blender in batches, adding a handful of cheese to each batch and reserving some cheese for garnish. Return soup to pot, add cumin and season with salt and pepper. Heat over low heat for five minutes. Ladle into bowls and garnish with remaining cheese and crumbled tortilla chips. Serves six.