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Heat oil in a pot; add onion and sauté until pieces are translucent.
In a mixing bowl, stir together the cornstarch and broth.
Gradually add it to the onion, stirring constantly while adding.
Stir in all the other ingredients, except cheese, and bring to a boil.
Reduce heat and simmer for 15 minutes.
Ladle into individual bowls and top with Monterey Jack cheese
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