We went bonkers for this wonderfully creamy Monterey Jack cheese soup. Onions, chiles, and tomatoes make this soup full of flavor and give it almost a Mexican feel. Making a roux, and adding the cheese, thickens this soup and makes it very hearty. Delicious any time of the year! This soup has the best taste and won't last long in the pot!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Side Dishes Yield: 6 Servings
Ingredients :
- 2 cup(s) chicken broth
- 1 cup(s) tomatoes
- peeled and diced
- 1 can(s) green chiles
- chopped (4 oz)
- 1 cup(s) onion
- finely chopped
- 3 cup(s) Monterey Jack cheese
- coarsely chopped (3/4 lb)
- 6 tablespoon(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 6 tablespoon(s) butter
- melted
- 5 cup(s) milk
- hot
- 1/8 teaspoon(s) pepper
- 1/2 teaspoon(s) garlic
- minced
Intructions :
- Mix broth
- onion
- tomato
- chiles
- and garlic in a large soup pot or Dutch oven. Bring to a boil on high heat, cover.
- Reduce heat to medium and simmer for 10 minutes.
- In a small pan
- melt butter and add flour. Cook for 3 minutes.
- Add the flour mixture to the soup pot stirring constantly.
- Stir in 3 1/2 cups of the hot milk. Add 1/2 cup at a time
- stirring constantly. Cook on low for about 7 minutes until thickened.
- Add the remaining 1 1/2 cups of hot milk
- salt
- and pepper.
- Add cheese. Stir until cheese is melted and soup is well heated.
Rated 5/5 based on 90 Reviews
Keyword : monterey jack-cheese-soup-American