Monterey Jack Cheese Soup Recipe

4 1 2
Monterey Jack Cheese Soup Recipe
Monterey Jack Cheese Soup Recipe photo by Taste of Home
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Monterey Jack Cheese Soup Recipe

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4 1 2
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
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.
Originally published as Monterey Jack Cheese Soup in Country Woman January/February 1998, p33

Nutritional Facts

1 cup: 286 calories, 20g fat (12g saturated fat), 62mg cholesterol, 503mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 14g protein.

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

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Fdcraver User ID: 6412690 21909
Reviewed Dec. 19, 2011

"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!!!"

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