Monterey Jack Cheese Soup
By
Lynette !
@breezermom
5
★★★★★ 1 vote5
Ingredients
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2 cchicken broth
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1 conion, chopped
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1 ctomato, peeled and diced
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1 can(s)chopped green chiles, undrained (4 ounce can)
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1 tspgarlic, minced
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1/4 cbutter
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2 Tbspbutter
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1/4 call-purpose flour
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2 Tbspall-purpose flour
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5 cmilk, divided
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3 cmonterey jack cheese shredded (12 ounces)
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1/2 tspsalt
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1/8 tsppepper
How to Make Monterey Jack Cheese Soup
- 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.
- 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.
- 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.