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Monterey Jack Cheese Soup


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  • 1 C. Chicken Broth
  • 1 Lg Tomato, peeled, seeded, diced
  • 1/2 Finely Chopped Onion
  • 2 T. Chopped Green Chilies
  • 1 Clove Garlic, minced
  • 2 T. Butter
  • 2 T. Flour
  • Salt and Pepper
  • 3 C. Milk, divided
  • 1 1/2 C. Shredded Monterey Jack Cheese



Step 1

In a 3 qt. saucepan, bring the first 5 ingredients to a boil. Reduce heat. Cover and simmer for 10 min. Til veggies are tender. Remove from heat and set aside. In another pan, melt butter. Stir in flour, salt and pepper. Cook and stir over med. heat until smooth. Gradually stir in 1 1/2 C. milk; bring to boil. Boil 1 min. stirring constantly. Slowly stir into vegetable mixture. Add cheese and remaining milk. Cook and stir over low heat til cheese is melted.


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