Ingredients

• 2 cups onion, chopped
• 1 cup chopped cilantro
• Corn tortilla strips as needed for garnish
• 1 pound 11 ounces divided California Cheddar cheese
• 2 tablespoons olive oil
• 14 ounces (1-1/2 cups) diced green chiles
• 6 cloves garlic, chopped
• 1 tablespoon + 1 teaspoon ground cumin
• 2 quarts Real California Milk
• 2 quarts mashed potatoes
• 3 cups vegetable stock

Directions

Shred cheese (about 6-1/3 cups); reserve 6 tbsp separately for garnish. Sauté onion in oil until soft, about 5 minutes. Stir in green chilies and next 2 ingredients. Stir in milk and next 2 ingredients; cook over medium heat, stirring constantly, until smooth. Reduce heat to low; stir in 6 cups cheese. Stir until cheese thoroughly incorporates. Do not boil.Stir in cilantro.Per Order Heat, but do not boil, 1-1/2 cups soup; garnish with tortilla strips and 1/2 tbsp cheese.