Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the heat to a simmer and continue cooking for 30 minutes. Puree in a blender and return to the pot. Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender. Toss the two cheeses together. Ladle the soup into a heated serving dish. Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and serve immediately. Edited for Mc by Brenda Adams <adamsfmle@aol. Com>