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monterey jack cheese soup

(1 RATING)
12 Pinches
breezermom avatar
Gulf Breeze, FL
Updated on Mar 5, 2016

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!

prep time 15 Min
cook time 35 Min
method Stove Top
yield 9 1/2 cups

Ingredients

  • 2 cups chicken broth
  • 1 cup onion, chopped
  • 1 cup tomato, peeled and diced
  • 1 can chopped green chiles, undrained (4 ounce can)
  • 1 teaspoon garlic, minced
  • 1/4 cup butter
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 5 cups milk, divided
  • 3 cups monterey jack cheese shredded (12 ounces)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

How To Make monterey jack cheese soup

  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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