MexiCheese Soup (Mexican Cheese Soup)

1T Butter + Some to rub Crock
5c Water + 5 Chicken Broth Cubes
2T Tomato Paste
4oz can Green Chilies, drained
1c Red Onion
1 fresh Garlic Clove, minced
1T Jalapenos, deseeded, minced
1/2T Dried Chives
1/4tsp Sea Salt
1/4tsp Pepper
1/4tsp Garlic Powder
3/4tsp Cumin Powder
1/2lb Chorizo, Browned
Last hour add:
1.5c Queso Fresco, grated/shredded
1.5c Brick Moterey Jack, grated/shredded
1c canned Evaporated Milk
1c Egg Noodles/Shell Noodles (*Optional)

Lightly Butter Crock. Add all, except cheeses and milk. Cook on low, 5-6 hours. Last 1.5-2hr, add in grated cheeses. Stir occasionally. Last 30-45minutes (Depending on noodles), add noodles. Serve with (Optional): Tortilla Chips, Garlic Toast, or Grilled Tomato and Cheese Sandwich.

More Options: 1/2 Red Bell Pepper. Noodles are Optional. I would have used shell noodles, but didn’t have at time. Beans, Salsa… all options.
Note: We put cheeses in last 1.5hr. Cheeses didn’t melt all the way. I already added noodles and started garlic bread, so needed to eat before moosh and cold… But, it was GREAT with little chunks of cheese! Just an FYI…
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