Monterey Jack Cheese Soup

By desacad

Ingredients

• 2 cups chicken broth
• 1 (4 ounce) can diced green chiles
• 1 cup tomatoes, diced
• 1 cup onion, finley chopped
• 1/2 teaspoon garlic, minced
• 6 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 5 cups milk, hot
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups - see note)

Details

Servings 6
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

In a medium pot bring broth, chiles, tomatoes, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.

While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.

Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.

Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted.

When making soups it's best to not use preshredded cheese which can have additives and doesn't melt as well. For creamier soups buy cheese in blocks.