Creamy Monterey Jack Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This mild comforting soup can be made in a matter of minutes, writes Shannette Matlock of Louisville, Kentucky. Served a s a first course, it upgrades any meal from so-so to wow! Ingredients:
2-1/2 cups water |
1 medium tomato, chopped |
1 can (4 ounces) chopped green chilies |
1 can (12 ounces) evaporated milk |
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted |
1 can (10-3/4 ounces) cream of potato soup, undiluted |
1/8 teaspoon garlic salt |
8 ounces monterey jack cheese, cut into 1-inch cubes |
Directions:
1. In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in the milk, soup and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese. Yield: 6 servings.
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