Southwestern Cheese Soup

After spending more nights out for dinner than in during the last 2 weeks, I wanted to enjoy cooking in my own kitchen for a change.  Since I knew that this week would be busy, I chose some quick and easy recipes for our meals.  I flipped through the pages of the Moosewood Restaurant Simple Suppers cookbook and found this soup, which sounded delicious.

2 cups Onions, chopped
3 Garlic Cloves, minced
2 tablespoons Olive Oil
1 4.5 ounce can Chopped Green Chiles (mild)
3 cups Potatoes, diced
1 15 ounce can Creamed Corn
1 15 ounce can Diced Tomatoes
2 1/2 cups Cheddar Cheese, grated (I used a combo of yellow and white)

In a soup pot, saute the onions and garlic in the oil until the onions are soft, about 10 minutes.  Stir in the chiles and potatoes.  Add the broth, cover, and bring to a boil.  Add the corn and tomatoes, cover and simmer on low heat, stirring occasionally, until the potatoes are tender, about 5 minutes.  Divide the cheese among 4-6 bowls.  Ladle the hot soup over the cheese.