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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 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 whole milk, divided
  • 1-1/2 cups shredded Monterey Jack cheese


  • 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.
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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