Best 7 Creamy Monterey Jack Soup Recipes

MONTEREY JACK CHEESE SOUP

Steps:

• 1. Mix broth, onion, tomato, chiles, and garlic. Bring to boil on high heat; cover.
• 2. Reduce heat to medium and simmer 10 minutes.
• 3. Take melted butter add to flour. Return this mixture back to heat on the stove and cook 3 minutes.
• 4. Stir in 3 1/2 cups of the hot milk; add 1/2 cup at a time. Cook 7 minutes until thickened.
• 5. Remove broth from heat and stir into milk mixture 1/4 cup at a time.
• 6. Return to heat; add remaining 1 1/2 cups of hot milk, salt, pepper, and cheese.
• 7. Stir until cheese is melted and soup is well heated.

CREAMY MONTEREY JACK SOUP

Steps:

• In a large saucepan, combine the water, tomato and chilies.
• Bring to a boil; boil for 5 minutes.
• Stir in the milk, soup and garlic salt.
• Cook and stir over medium heat until heated through.
• Place cheese cubes in serving bowls; ladle hot soup over cheese.

GREEN CAULDRON BROCCOLI SOUP

Steps:

• Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.

CHEESY SPINACH BAKE

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.

MONTEREY JACK CHEESE SOUP

Steps:

• 1. Combine the first 5 ingredients in a large saucepan. Bring to a boil; cover and reduce heat, and simmer 10 to 12 minutes or until the vegetables are tender. Remove from heat and set aside.
• 2. Melt butter (1/4 cup plus 2 tbsp) in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually ad 3 1/2 cups milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 3. Add the reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt, and pepper; cook, stirring constantly, until the cheese melts and the soup is thoroughly heated. Serve immediately.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

MONTEREY JACK CHEESE SOUP

Steps:

• In a 3 quart saucepan, combine the first 5 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
• Remove from the heat and set aside.
• In another saucepan, melt butter.
• Stir in flour, salt and pepper.
• Cook and stir over medium heat until smooth.
• Gradually stir in 1 1/2 cups milk; bring to a boil.
• Boil for 1 minute stirring constantly.
• Slowly stir into vegetable mixture.
• Add cheese and remaining milk.
• Cook and stir over low heat until cheese is melted.
• Serve immediately.