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2 cups chicken broth
1 cup finely chopped onion
1 cup diced, peeled tomatoes
1 4 oz. can chopped green chilies, undrained
1 teaspoon minced garlic
6 tablespoons butter
6 tablespoons flour
5 cups hot milk
½ teaspoon salt
½ teaspoon pepper
3 cups coarsely grated Monterey Jack cheese—approx ¾ #
Mix together chicken broth, onion, tomato, green chilies and garlic. Bring to a boil. Cover. Reduce heat to moderate and summer 10 minutes.
In another pan—melt butter and stir in flour. Stir constantly for 3 minutes. Add 3 ½ cups of hot milk—1/2 cup at a time. Cook 7 minutes until thick.
Stir milk mixture into broth. Add remaining milk seasonings and cheese. Stir constantly until cheese is melted.
May be made up to 2 days in advance. Store with plastic wrap directly on the soup. Serve with tortilla chips.
1 cup finely chopped onion
1 cup diced, peeled tomatoes
1 4 oz. can chopped green chilies, undrained
1 teaspoon minced garlic
6 tablespoons butter
6 tablespoons flour
5 cups hot milk
½ teaspoon salt
½ teaspoon pepper
3 cups coarsely grated Monterey Jack cheese—approx ¾ #
Mix together chicken broth, onion, tomato, green chilies and garlic. Bring to a boil. Cover. Reduce heat to moderate and summer 10 minutes.
In another pan—melt butter and stir in flour. Stir constantly for 3 minutes. Add 3 ½ cups of hot milk—1/2 cup at a time. Cook 7 minutes until thick.
Stir milk mixture into broth. Add remaining milk seasonings and cheese. Stir constantly until cheese is melted.
May be made up to 2 days in advance. Store with plastic wrap directly on the soup. Serve with tortilla chips.