Warm, wholesome, filling and fulfilling...
... This one is without a doubt the finest cheese-based soup you have ever had. This one is an absolute ‘must try’… I double dog dare you!
- Chez
Ingredients:
2 cups chicken broth
1 -14.5 oz can fire roasted, diced tomatoes
1 - 4 oz. can green chiles, chopped
1 c onion, coarsely chopped
3 cups shredded Monterey jack or Pepper Jack cheese (3/4lb)
6 tbsp all purpose flour
1/2 tsp salt
6 tbsp butter, melted
5 c milk, hot
1/2 tsp fresh ground plack pepper
1/2 tsp garlic, minced
1 fresh jalapeno, cut into thin disks (garnish)
12 - fresh cherry tomatos, quartered (garnish)
1 - loaf crust bread
Directions:
Mix broth, onion, tomato, chiles and garlic.
Bring to boil on high heat; cover. Reduce heat to medium and simmer 20 minutes.
Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
Remove broth from heat and stir into milk mixture 1/4 cup at a time. Return to heat; add remaining 1 1/2 cups of hot milk, salt and pepper and cheese.
Stir until cheese is melted and soup is well heated.
Garnish with jalapeño and tomato and serve with warm crusty bread.
