Monterey Jack Cheese Soup

Monterey Jack Cheese Soup

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Lynette !


I'm a cheese lover, and this soup treats it right! Keep in mind the butter and flour are 1/4 cup plus 2 tablespoons....couldn't put that in the ingredients easily!


★★★★★ 1 vote

9 1/2 cups
15 Min
35 Min
Stove Top


  • 2 c
    chicken broth
  • 1 c
    onion, chopped
  • 1 c
    tomato, peeled and diced
  • 1 can(s)
    chopped green chiles, undrained (4 ounce can)
  • 1 tsp
    garlic, minced
  • 1/4 c
  • 2 Tbsp
  • 1/4 c
    all-purpose flour
  • 2 Tbsp
    all-purpose flour
  • 5 c
    milk, divided
  • 3 c
    monterey jack cheese shredded (12 ounces)
  • 1/2 tsp
  • 1/8 tsp

How to Make Monterey Jack Cheese Soup


  1. Combine the first 5 ingredients in a large saucepan. Bring to a boil; cover and reduce heat, and simmer 10 to 12 minutes or until the vegetables are tender. Remove from heat and set aside.
  2. Melt butter (1/4 cup plus 2 tbsp) in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually ad 3 1/2 cups milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
  3. Add the reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt, and pepper; cook, stirring constantly, until the cheese melts and the soup is thoroughly heated. Serve immediately.

Printable Recipe Card

About Monterey Jack Cheese Soup

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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