Monterey Jack Cheese Soup

Name: Monterey Jack Cheese Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10+
Cuisine: American
Ingredients: 2 c chicken broth; 1 c tomatoes, peeled and diced; 1 can(s) green chiles, chopped, 4 oz.; 1 c onion, finley chopped; 3 c Monterey Jack cheese, coarsely chopped (3/4 lb); 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

By Polly Sizemore
@polly3265

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

Blue Ribbon Recipe

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

Rating:

★★★★★ 10 votes5

Comments:

83 Comments

Serves:

10+

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 c

chicken broth
1 c

tomatoes, peeled and diced
1 can(s)

green chiles, chopped, 4 oz.
1 c

onion, finley chopped
3 c

Monterey Jack cheese, coarsely chopped (3/4 lb)
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
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How to Make Monterey Jack Cheese Soup

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, pepper, and cheese.
Stir until cheese is melted and soup is well heated.