monterey jack cheese soup

★★★★★ 10 Reviews
polly3265 avatar
By Polly Sizemore
from East Bernstadt, KY

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 @kitchencrew
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, 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

  • 1
    Mix broth, onion, tomato, chiles, and garlic. Bring to boil on high heat; cover.
  • 2
    Reduce heat to medium and simmer 10 minutes.
  • 3
    Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
  • 4
    Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
  • 5
    Remove broth from heat and stir into milk mixture 1/4 cup at a time.
  • 6
    Return to heat; add remaining 1 1/2 cups of hot milk, salt, pepper, and cheese.
  • 7
    Stir until cheese is melted and soup is well heated.
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