Monterey Jack Cheese Soup Recipes

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MONTEREY JACK CHEESE SOUP

Meet the Cook: Main-meal soups are something I'm always on the lookout for. Since I love cheese and our kids like anything with Mexican flavor, I knew this one would be popular at our house. I've served it with tacos, nachos or a loaf of bread. Our three children are grown, and we've just become proud grandparents. -Susan Salenski, Copemish, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10



Monterey Jack Cheese Soup image

Steps:

  • In a 3-qt. saucepan, combine the broth, tomato, onion, chilies and garlic; 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 the flour, salt and pepper until smooth; gradually stir in 1-1/2 cups milk. Bring to a boil; cook and stir for 1 minute or until thickened. Slowly stir into vegetable mixture. Reduce heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.

Nutrition Facts : Calories 286 calories, Fat 20g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.

1 cup chicken broth
1 large tomato, peeled, seeded and diced
1/2 cup finely chopped onion
2 tablespoons chopped green chilies
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
3 cups whole milk, divided
1-1/2 cups shredded Monterey Jack cheese

MONTEREY JACK CHEESE SOUP

Make and share this Monterey Jack Cheese Soup recipe from Food.com.

Provided by carolinafan

Categories     < 60 Mins

Time 45m

Yield 5 serving(s)

Number Of Ingredients 10



Monterey Jack Cheese Soup image

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.

1 cup chicken broth
1 large tomatoes, peeled,seeded and diced
1/2 cup finely chopped onion
2 tablespoons chopped green chilies
1 clove garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
salt and pepper
3 cups milk, divided
1 1/2 cups shredded monterey jack cheese (6 ounces)

BAKED MONTEREY JACK MACARONI

Make and share this Baked Monterey Jack Macaroni recipe from Food.com.

Provided by Audrey M

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Baked Monterey Jack Macaroni image

Steps:

  • Cook macaroni according to package directions; drain.
  • Rinse cooked pasta with cold water; drain and set aside.
  • Melt butter in a Dutch oven; add onion and sweet red pepper.
  • Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
  • Stir cheese, soup, and sour cream into Dutch oven.
  • Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
  • Sprinkle with chili powder.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 407.9, Fat 22.3, SaturatedFat 12.8, Cholesterol 57.7, Sodium 632.7, Carbohydrate 36.1, Fiber 2, Sugar 2.2, Protein 16

8 ounces elbow macaroni, uncooked
2 tablespoons butter or 2 tablespoons margarine
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 cups shredded monterey jack pepper cheese (bell pepper)
10 3/4 ounces cream of celery soup, undiluted
1/2 cup sour cream
1/2-1 tablespoon chili powder

CHICKEN & CHEDDAR-MONTEREY JACK CHEESE SOUP

The chicken and veggies in this soup make it a hearty affair. But it's the blend of cheddar and Monterey Jack cheeses that makes it delicious!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 7



Chicken & Cheddar-Monterey Jack Cheese Soup image

Steps:

  • Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
  • Add broth, milk, vegetables and thyme; stir. Bring just to boil on medium heat, stirring frequently.
  • Remove from heat. Add cheese; stir until melted.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 6 g, Protein 16 g

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups milk
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1/2 tsp. dried thyme leaves
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

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