Monterey Jack Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Meet the Cook: Main-meal soups are something I'm always on the lookout for. Since I love cheese and our kids like anything with Mexican flavor, I knew this one would be popular at our house. I've served it with tacos, nachos or a loaf of bread. Our three children are grown, and we've just become proud grandparents. -Susan Salenski, Copemish, Michigan Ingredients:
1 cup chicken broth |
1 large tomato, peeled, seeded and diced |
1/2 cup finely chopped onion |
2 tablespoons chopped green chilies |
1 garlic clove, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
salt and pepper to taste |
3 cups milk, divided |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
Directions:
1. In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from the heat and set aside.
2. In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately. Yield: 5 servings.
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