Mexican Cheesy Fish Soup

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8-9 ounces mild Mexican-flavored pasterized processed cheese
loaf,cut into 1-inch cubes
1 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 1/2 lbs. Fish (panfish), skin removed, cut into 1-inch pieces
Snipped fresh chives

In a 6-quart Dutch oven or stockpot,combine onion,celery,peppers
and butter. Cook over medium-high heat for 3-4 minutes,or until
vegetables are tender,stirring constantly. Reduce heat to medium.
Stir in the flour,and salt and pepper. Blend in the milk. Cook over
medium heat until mixture thickens and bubbles,stirring constantly.
Add the cheese. Stir until melted. Remove from heat.

In a 2-quart saucepan,combine the water and bouillon. Bring to a
boil over medium-high heat. Add crappie pieces. Return mixture to
a boil. Reduce heat to low. Simmer for 9-10 minutes,or until fish is
firm and opaque and just begins to flake. Add fish and bouillon
mixture to cheese mixture. Mix well. Cook over medium heat for 3-5
minutes,or until hot,stirring frequently. Sprinkle each serving
evenly with the chives.