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Creamy Monterey Jack Soup

"This mild comforting soup can be made in a matter of minutes," writes Shannette Matlock of Louisville, Kentucky. "Served a s a first course, it upgrades any meal from so-so to wow!"
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups water
  • 1 medium tomato, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1 can (10-3/4 ounces) cream of potato soup, undiluted
  • 1/8 teaspoon garlic salt
  • 8 ounces Monterey Jack cheese, cut into 1-inch cubes

Directions

  • In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in the milk, soup and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.
Nutrition Facts
1 cup: 314 calories, 20g fat (11g saturated fat), 68mg cholesterol, 1158mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 14g protein.

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Reviews

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Average Rating:
  • Sweet_Carol
    May 25, 2012

    I couldn't make this as it had way too much sodium. If the canned soups weren't included but fresh vegetables some of the salt could be left out and it would be healthier.

  • linolson
    Nov 18, 2011

    I disliked the after taste the onion soup left.

  • Anine
    Sep 30, 2011

    No comment left

  • adoppermann
    Jan 27, 2009

    This is great, however if you add a can of condenced cheddar cheese soup in place of the cream of onion soup, it is a little richer.

  • rldeans
    Oct 10, 2007

    No comment left

  • Larry
    Oct 24, 2006

    No comment left

  • Anonymous
    Oct 24, 2006

    No comment left