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Monterey Jack Cheese Soup Recipe

Monterey Jack Cheese Soup Recipe photo by Taste of Home

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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

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Monterey Jack Cheese Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

20 10 30

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 all-purpose flour
Salt and pepper to taste
3 cups milk, divided
1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Directions

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.
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.

Nutritional Facts 1 cup (calculated without salt and pepper) equals 286 calories, 20 g fat (12 g saturated fat), 62 mg cholesterol, 503 mg sodium, 13 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Monterey Jack Cheese Soup in Country Woman January/February 1998, p33

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Monterey Jack Cheese Soup

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(1-1) of 1 reviews

Reviewed on Dec. 19, 2011 by Fdcraver

This is very much like a soup that we used to make in San Antonio about 30 years ago, without the tomato. I make it with a can of Rotel Tomatoes instead of the large tomato and it gives a little kick to the soup. Absolutely Fabulous!!!