1. Melt butter in a pot large enough to hold the soup. 2. Saute onions, celery and red peppers until soft. 3. Add the cumin, oregano, paprika, black pepper and garlic salt. 4. Add flour and cornstarch and stir into a paste. Stir until it bubbles. 5. Gradually add the chicken stock, then gradually add the milk, stirring until the mixture is smooth. 6. Cook on low heat until heated through. 7. Add baking soda and cheese, and stir until the cheese is melted inches. 8. Let the soup continue to cook on low heat for five to ten minutes, then serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
