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Monterey Jack Cheese Soup
 What You Need: -1 cup of chicken broth -1 large tomato peeled, seeded, and diced (Don't worry too much over this, its hard, but just do the best you can!) -1/2 cup of finely chopped onion -2 tablespoons of green chilies ( I used scallions) -1 garlic glove minced -2 tablespoons of butter -2 tablespoons of all-purpose flour -Salt & pepper to taste (use your own judgement) -3 cups of milk, divided -1 & 1/2 cups (6oz) shredded Monterey Jack Cheese -Chives for garnish (optional) How to Make: 1. In a 3-qt. saucepan, combine the broth, tomato, onion, chillies and garlic; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Remove from heat and set aside. 2. In another saucepan, melt butter. Stir in flour, salt and pepper until smooth, gradually stir in 1-1/2 cups of milk. Bring to a boil; cook and stir for 1 minute or until thickened. 3. Slowly stir into vegetable mixture. reduce heat; add cheese and remaining milk. cook and stir over low heat until cheese is melted. If you use chives sprinkle on top. Serve immediately. My Side Comments: This soup was SO good! The recipe says to serve it with tachos, nachos, and/or a loaf of bread. I didn't but it does need something else to go with it! -This recipe is from: "The Taste of Home Cookbook."  related searches : Monterey
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