2 medium green bell peppers, seeded and cut into strips
2 medium tomatoes, peeled, seeded, and diced (I used Roma tomatoes)
2 tablespoons canola oil
1 12 cups chicken broth
1 (14 1/2 ounce) can evaporated milk
14 lb monterey jack cheese, diced
liquid hot pepper sauce
In a wide-bottomed saucepan, add tomatoes and peppers. Cook until peppers are limp. Add broth and simmer slowly for about 10 minutes. Stir in milk, add salt and hot pepper seasoning to taste. Mix cheese into the soup and serve immediately.