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1
Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and saute until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat.
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2
In a blender combine sauteed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree.
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3
Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree.
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4
In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot.
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5
While stirring the pot bring contents to a boil.
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6
Allow contents to boil while stirring for about 2 minutes then simmer.
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7
Add the 1/2 lb of American cheese a couple of slices at a time until melted.
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8
Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin.
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9
Allow to simmer for at least 1 hour stirring occasionally to prevent burning.
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10
Serve and enjoy!
