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  • 6servings
  • 30minutes
  • 314calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups water

  2. 1 medium tomato, chopped

  3. 1 can (4 ounces) chopped green chilies

  4. 1 can (12 ounces) evaporated milk

  5. 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted

  6. 1 can (10-3/4 ounces) cream of potato soup, undiluted

  7. 1/8 teaspoon garlic salt

  8. 8 ounces Monterey Jack cheese, cut into 1-inch cubes

Instructions Jump to Ingredients ↑

  1. Creamy Monterey Jack Soup Recipe photo by Taste of Home 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. Yield: 6 servings.

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