Monterey Jack Cheese Soup

Polly Sizemore


This soup has the best taste and want last long in the pot!!!

pinch tips: How to Cream Butter & Sugar





15 Min


40 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
CHEESY, CHEESY, CHEESY! The Crew and I went bonkers for this wonderfully creamy soup. The addition of jalapenos and tomatoes is a real delight.


2 c
chicken broth
1 c
tomatoes, peeled and diced
4 oz. can green chiles, chopped
1 c
onion, finley chopped
3 c
monterey cheese, coarsley chopped (3/4lb)
6 Tbsp
all purpose flour
1/2 tsp
6 Tbsp
butter, melted
5 c
milk, hot
1/8 tsp
1/2 tsp
garlic, minced

Directions Step-By-Step

Mix broth, onion, tomato, chiles and garlic. Bring to boil on high heat; cover. Reduce heat to medium and simmer 10 minutes. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened. Remove broth from heat and stir into milk mixture 1/4 cup at a time. Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese. Stir until cheese is melted and soup is well heated.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy