Monday, March 3, 2014

Monterey Jack Cheese Soup

I don't usually eat the soups I make, but when I saw this recipe, I knew I would love it.  This soup is like eating cheese dip straight from the jar.  Absolutely ridiculous.  I crumbled up some tortilla chips into it and it added the perfect texture.

Monterey Jack Cheese Soup
from Just A Pinch

2 cups chicken broth
1 (4 oz) can diced green chiles
1 cup tomato, diced
1 cup onion, finely chopped
1/2 tsp garlic, minced
6 tbsp butter
6 tbsp all-purpose flour
5 cups milk, hot
1/2 tsp salt
1/8 tsp pepper
3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups)

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

The original recipe says not to use preshredded cheese which can have additives and doesn't melt as well.

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