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Monterey Jack Cheese Soup

 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 ServingsPrep/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 King Arthur Unbleached 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.

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Monterey Jack Cheese Soup (continued)

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.