Real Recipes From Real Home Cooks ®

monterey jack cheese soup

★★★★★ 10
a recipe by
Polly Sizemore
East Bernstadt, KY

This soup has the best taste and won't last long in the pot!!!

Blue Ribbon Recipe

We went bonkers for this wonderfully creamy Monterey Jack cheese soup. Onions, chiles, and tomatoes make this soup full of flavor and give it almost a Mexican feel. Making a roux, and adding the cheese, thickens this soup and makes it very hearty. Delicious any time of the year!

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 10+
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For monterey jack cheese soup

  • 2 c
    chicken broth
  • 1 c
    tomatoes, peeled and diced
  • 1 can
    green chiles, chopped (4 oz)
  • 1 c
    onion, finely chopped
  • 3 c
    Monterey Jack cheese, coarsely chopped (3/4 lb)
  • 6 Tbsp
    all-purpose flour
  • 1/2 tsp
  • 6 Tbsp
    butter, melted
  • 5 c
    milk, hot
  • 1/8 tsp
  • 1/2 tsp
    garlic, minced

How To Make monterey jack cheese soup

Test Kitchen Tips
Canned tomatoes can be substituted (14.5 oz can).
  • Broth, tomato, onion, chiles, and garlic in a Dutch oven.
    Mix broth, onion, tomato, chiles, and garlic in a large soup pot or Dutch oven. Bring to a boil on high heat; cover.
  • Simmering the broth mixture.
    Reduce heat to medium and simmer for 10 minutes.
  • Cooking melted butter and flour.
    In a small pan, melt butter and add flour. Cook for 3 minutes.
  • Adding flour mixture to the Dutch oven.
    Add the flour mixture to the soup pot stirring constantly.
  • Stirring in some of the hot milk.
    Stir in 3 1/2 cups of the hot milk. Add 1/2 cup at a time, stirring constantly. Cook on low for about 7 minutes until thickened.
  • Remaining milk and seasonings added.
    Add the remaining 1 1/2 cups of hot milk, salt, and pepper.
  • Stirring cheese into the soup.
    Add cheese. Stir until cheese is melted and soup is well heated.