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Monterey Jack Cheese Soup
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
5 Servings
Prep/Total Time: 30 min.
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.
Nutrition Facts:
-Added by System Jul 07-->
Nutrition Facts:
1 cup (calculated without salt and pepper) equals 286 calories,
© Taste of Home 2013
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Monterey Jack Cheese Soup
(continued)
Nutrition Facts:
20 g fat (12 g saturated fat), 62 mg cholesterol, 503 mg sodium, 13 g carbohydrate, 1 g fiber, 14 g protein.
© Taste of Home 2013