4 tablespoons vegetable oil
3 cloves garlic, minced
1 green bell pepper, sliced
3 teaspoons salt
1/2 teaspoon dried chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 cup water
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon dried oregano
1 dash paprika
1 pinch chili powder
In a large saucepan, heat oil over medium heat. Add garlic and bell pepper and saute for 3 minutes or until the peppers are very hot. Set the chili pepper mixture aside.
In a large stockpot, saute garlic and green peppers until tender. Stir in the onion and bell pepper and add the water, onion and bell pepper, green bell pepper, bell pepper and green bell pepper. Bring to a boil, stir in corn syrup and 1/2 cup of the cheese while stirring. Reduce the heat to low and simmer for 4 to 5 minutes. With milk, add water and simmer for 2 minutes. Stir in the onions and green peppers.
Return the soup mixture to a slow simmer. Heat through and serve warm.
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