Mexican Cheese Soup

Easy soup from "Southernliving Christmas Cookbook". I am saving it here for safe keeping.

• Ready In: 35 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 1⁄2 cup green pepper, diced
• 1  medium onion, minced
• 1⁄4 cup butter, melted or 1⁄4 cup margarine
• 1⁄3 cup all-purpose flour
• 5  cups chicken broth
• 4  cups  shredded monterey jack cheese (colby)
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 1  cup sour cream

Directions

1. Saute pepper and onion in butter in a large saucepan over a medium heat for 3 - 4 or until tender.
2. Add flour, cook stiring constantly for 2 minutes.
3. Gradually add broth; cook, stiring constantly for around 4 minutes or until thicknened.
4. Reduce heat, stir in the cheese and next 4 ingredients.
5. Simmer, stir often for 10 minutes. Stir in sour cream stir to mix and until heated.