Monterey Jack Cheese Soup

By Polly Sizemore
@polly3265

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

Rating:

★★★★★ 10 votes

Comments:

83 Comments

Serves:

10+

Prep:

15 Min

Cook:

40 Min

Method:

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.

Ingredients

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
1/2 tsp: salt
6 Tbsp: butter, melted
5 c: milk, hot
1/8 tsp: pepper
1/2 tsp: garlic, minced

How to Make Monterey Jack Cheese Soup

Step-by-Step

1Mix 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.

Printable Recipe Card