Monterey Jack Cheese Soup
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|2 c||chicken broth|
|1 c||tomatoes, peeled and diced|
|1||4 oz. can green chiles, chopped|
|1 c||onion, finley chopped|
|3 c||monterey cheese, coarsley chopped (3/4lb)|
|6 Tbsp||all purpose flour|
|6 Tbsp||butter, melted|
|5 c||milk, hot|
|1/2 tsp||garlic, minced|
East Bernstadt, KY (pop. 5,347)
Member Since Aug 2011
This soup has the best taste and want last long in the pot!!!
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.