Monterey Jack Cheese Soup
- ½ cup finely chopped onion
- 1 large ripe tomato, peeled and diced
- 1 large can chopped green chiles
- ½ garlic clove, minced
- 1 cup chicken stock
- 1½ cups heavy white sauce
- 1 cup half-and-half
- Pinch of freshly ground black pepper
- 1½ cups (6 ounces) shredded Monterey Jack cheese
Instructions:
You can serve this soup with tacos, nachos or a loaf of bread.
- In a large saucepan, combine the onion, tomato, chiles, garlic, and chicken stock. Bring to a boil; simmer until the vegetables are tender. Remove from the heat. Slowly stir in the white sauce, stirring constantly. Slowly add the half-and-half. Add the pepper. Gradually add the cheese, stirring constantly, until melted. Serve immediately.