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Monterey Jack Cheese Soup

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Ingredients
  

  • 1 4-ounce can diced green chilis
  • 1 cup tomatoes, diced
  • 1 cup onion, finely chopped
  • ½ tsp. garlic, minced
  • 6 tbsp. butter
  • 6 tbsp. all-purpose flour
  • 5 cups whole milk, hot
  • ½ tsp. salt
  • ⅛ tsp. pepper
  • 3 cups Monterey jack cheese, coarsely chopped

Instructions
 

  • In a medium pot, bring broth, chilis, tomatoes, onion and garlic to a boil.
  • Cover and reduce heat to medium; simmer for 10 minutes or until vegetables are soft.
  • While the vegetables are cooking, using a large pot or Dutch oven, over medium heat, melt the butter.
  • Add the flour and cook for 3 minutes while stirring constantly.
  • Stir in 3-1/2 cups of the hot milk, adding a 1/2 cup at a time.
  • Cook 7 minutes over medium heat until thickened.
  • Remove vegetables/broth mixture from the heat; stir into milk mixture, 1/4 cup at a time.
  • Add remaining 1-1/2 cups of hot milk, salt and pepper and Monterey Jack cheese.
  • Stir until cheese is melted.
  • Make sure to not heat the cheese soup on too high or the cheese will "break" and be grainy.

Notes

When making soups, it is best to not use pre-shredded cheese which can have additives and doesn't melt as well. For creamier soups buy cheese in blocks.