Monterey Jack Cheese Soup

Last night my parents and Matthew joined us for dinner. We had the soup mentioned above with garlic bread and salad. Everyone agreed that it was yummy and definately a "make-again-recipe." We finished the evening with a round of Scrabble and buttery popcorn.

Monterey Jack Cheese Soup

1 cup chicken broth
1 large tomato, seeded and diced
1/2 cup chopped onion
2 Tbsp green chilies, chopped
1 garlic clove, minced
2 Tbsp butter
2 Tbsp flour
Salt and pepper to taste
3 cups milk, divided
6oz monterey jack cheese, shredded

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 the vegetable mixture. Put on medium-low heat; add cheese and remaining milk. Cook and stir over low heat until cheese is melted. Serve immediately.

**I doubled the recipe and used a combination of monterey jack, pepper jack, and colby cheese.