Best Monterey Jack Cheese Soup Recipes

MONTEREY JACK CHEESE SOUP

Steps:

• 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.

MONTEREY JACK CHEESE SOUP

Steps:

• 1. Mix broth, onion, tomato, chiles, and garlic. Bring to boil on high heat; cover.
• 2. Reduce heat to medium and simmer 10 minutes.
• 3. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
• 4. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
• 5. Remove broth from heat and stir into milk mixture 1/4 cup at a time.
• 6. Return to heat; add remaining 1 1/2 cups of hot milk, salt, pepper, and cheese.
• 7. Stir until cheese is melted and soup is well heated.

MONTEREY JACK CHEESE SOUP

Steps:

• In a 3 quart saucepan, combine the first 5 ingredients; 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 flour, salt and pepper.
• Cook and stir over medium heat until smooth.
• Gradually stir in 1 1/2 cups milk; bring to a boil.
• Boil for 1 minute stirring constantly.
• Slowly stir into vegetable mixture.
• Add cheese and remaining milk.
• Cook and stir over low heat until cheese is melted.
• Serve immediately.

MONTEREY JACK CHEESE SOUP

Steps:

• 1. Combine the first 5 ingredients in a large saucepan. Bring to a boil; cover and reduce heat, and simmer 10 to 12 minutes or until the vegetables are tender. Remove from heat and set aside.
• 2. Melt butter (1/4 cup plus 2 tbsp) in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually ad 3 1/2 cups milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 3. Add the reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt, and pepper; cook, stirring constantly, until the cheese melts and the soup is thoroughly heated. Serve immediately.

CHICKEN & CHEDDAR-MONTEREY JACK CHEESE SOUP

Steps:

• Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk, vegetables and thyme; stir. Bring just to boil on medium heat, stirring frequently.
• Remove from heat. Add cheese; stir until melted.