Creamy Monterey Jack Soup Recipes

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.

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.

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.

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.

Steps:

• Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
• Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
• Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

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.