Monterey Jack Cheese Soup

This Monterey Jack Cheese Soup is creamy, warm, and comforting on a cold night! This easy soup has a little spice to it!

MONTEREY JACK CHEESE SOUP

As you know, I love a good cheese soup.

It has a hint of spice but nothing that scares of my kids. I usually don’t do meatless but this soup left nothing wanting. You could definitely add some shredded chicken to it to bulk it up.

I served with it homemade rolls that were perfect for dipping. Absolute heaven. I usually like to let the food do the talking but we were literally licking our bowls clean.

HOW TO MAKE THIS

1. In a medium pot bring broth, Rotel, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
2. While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
3. Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
4. Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don’t heat the cheese soup on too high of heat or the cheese will “break” and be grainy. Enjoy!

OTHER SOUP RECIPES

• Lasagna Soup
• Chicken Taco Soup
• Homemade Chicken Noodle Soup
• Easy Tomato Soup
• Creamy Chicken Potato soup
• Spicy Chicken Enchilada Soup
• Chicken Cordon Bleu Soup
• Egg Drop Soup
• Zuppa Toscana

Monterey Jack Cheese Soup

Christy Denney

5 from 2 votes

This Monterey Jack Cheese Soup is creamy, warm, and comforting on a cold night! This easy soup has a little spice to it!

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 8 servings

Ingredients

  

½1x2x

• 2 cups chicken broth
• 1 (14.5 ounce can) Rotel with diced green chiles
• 1 cup onion, finley chopped
• 1/2 teaspoon garlic, minced
• 6 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 5 cups milk, hot
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups - see note)

Instructions

 

• In a medium pot bring broth, Rotel, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
• While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
• Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
• Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy. Enjoy!

Notes

When making soups it's best to not use pre-shredded cheese which can have additives and doesn't melt as well. For creamier soups buy cheese in blocks.

Cuisine: American

Course: Soup

Author: Christy Denney