Monterey Jack Cheese Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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
Ingredients
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1 cup chicken broth
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1 large tomato, peeled, seeded and diced
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1/2 cup finely chopped onion
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2 tablespoons chopped green chiles
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1 garlic clove, minced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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Salt and pepper to taste
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3 cups whole milk, divided
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1-1/2 cups shredded Monterey Jack cheese
Directions
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1.
In a 3-qt. saucepan, combine the broth, tomato, onion, chiles 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.
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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.
Nutrition Facts
1 cup: 286 calories, 20g fat (12g saturated fat), 62mg cholesterol, 503mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 14g protein.
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