Monterey Jack Cheese Soup
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.
Rating:
★★★★★ 10 votes5
Comments:
Serves:
10+
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top
Ingredients
-
2 cchicken broth
-
1 ctomatoes, peeled and diced
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1 can(s)green chiles, chopped, 4 oz.
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1 conion, finley chopped
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3 cMonterey Jack cheese, coarsely chopped (3/4 lb)
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6 Tbspall-purpose flour
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1/2 tspsalt
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6 Tbspbutter, melted
-
5 cmilk, hot
-
1/8 tsppepper
-
1/2 tspgarlic, minced
How to Make Monterey Jack Cheese Soup
- 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.
About Monterey Jack Cheese Soup
Course/Dish: Other Side Dishes Cream Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
