Monterey Jack Cheese Soup

2 cups canned diluted chicken broth 1 cup finely chopped onion 1 cup peeled diced tomatoes 1 can (4 oz) chopped green chiles, undrained 1 t. minced garlic 1/4 cup plus 2 T. butter or margarine 1/4 cup plus 2 T. flour 5 cups milk, divided 3 cups (12 oz) shredded Monterey Jack cheese 1/2 t. salt 1/8 t. pepper

Combine first 5 ingredients in large pan. Bring to a boil; cover, reduce heat and simmer 10 to 12 minutes or until vegetables are tender. Remove form heat and set aside. Melt butter in heavy pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 1/2 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt and pepper; cook, stirring constantly, until cheese melts and soup is thoroughly heated. Serve at once. Makes 9 1/2 cups. Source: Alison McAuliffe, Black Eyed Susan Country, The Saint Agnes Hospital Auxiliary, Baltimore, Maryland

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