Monterey Jack Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Just different enough! I got this one from a recipe swap a few years back and don't know it's origins but it's good for a quick lunch. Ingredients:
2 1/2 cups water |
1 medium tomato, chopped |
1 (4 ounce) can green chilies, chopped |
1 (12 ounce) can evaporated milk |
1 (10 3/4 ounce) can cream of onion soup, undiluted |
1 (10 3/4 ounce) can cream of potato soup, undiluted |
1/8 teaspoon garlic salt |
8 ounces monterey jack cheese, cubed |
Directions:
1. In a med-sized saucepan combine water, tomato and chilies. Bring to a boil and boil for 5 (five) minutes. Stir in the milk soups and garlic salt.
2. Cook, stirring over medium heat, until heated through.
3. Place cheese cubes in serving bowls and ladle soup over cheese.
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