MONTEREY JACK CHEESE SOUP
CHEESY, CHEESY, CHEESY! The Crew and I went bonkers for this wonderfully creamy soup. The addition of jalapenos and tomatoes is a real delight.
Provided by Polly Sizemore
Categories Other Side Dishes
Time 55m
Number Of Ingredients 11
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.
CREAMY PEPPER JACK CHEESE SOUP
Make this creamy pepperjack cheese soup in minutes. Seasoned with grated onion, garlic, Worcestershire sauce, and a splash of hot sauce, it's perfect for an easy weeknight supper.
Provided by Austin Geraldson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour and cook until the flour begins to turn golden brown, about 5 minutes. Add onion and garlic, cook until the onion softens and turns translucent, about 3 minutes.
- Slowly whisk in chicken broth and milk. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and continue to simmer, stirring occasionally, for 15 minutes until thickened and smooth.
- Remove from the heat and immediately whisk in the shredded cheese until it has melted and the soup is smooth. Season with Worcestershire sauce, hot pepper sauce, and black pepper. Ladle in to serving bowls, and sprinkle with cilantro to garnish.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 15.7 g, Cholesterol 130.4 mg, Fat 40.7 g, Fiber 0.6 g, Protein 24.2 g, SaturatedFat 23.7 g, Sodium 704.6 mg, Sugar 7 g
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
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.
POTATO PEPPER JACK SOUP
A thick and creamy potato soup with a spicy pepperjack kick! A great replica of a favorite from our local bread company.
Provided by erin_denny
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
- Add bacon, milk, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
- Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.
PEPPERJACK TOMATO SOUP
My copycat version of Isaac's Pepperjack Tomato Soup.
Provided by RC :)
Categories Cream Soups
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Saute onion and butter in a large pot until onion is tender.
- 2. Stir in the rest of the ingredients, except milk, hot sauce, cream cheese and shredded cheese. Bring to a boil; reduce heat and simmer for about a half hour.
- 3. Stir in milk and hot sauce.
- 4. Heat cream cheese in microwave until very soft. Stir in a little hot soup until blended. Add to soup, along with the shredded cheese, and stir until cheese is melted. Use hand blender to further incorporate cheeses and somewhat breakdown tomatoes.
- 5. Reheat and serve. Note - If you want it a little less spicy, use part cheddar and part pepperjack cheese.
CHICKEN PEPPER JACK SOUP
Make and share this Chicken Pepper Jack Soup recipe from Food.com.
Provided by CookinMamaof3
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with Italian seasoning, salt and pepper, then place in small boiler and cover with water.
- Bring to boil and cook thoroughly.
- Remove chicken from broth, cool, shred and return to broth.
- Add soup, bell pepper and pimento and cook over medium heat until peppers are cooked through.
- Add shredded cheese, then add whipping cream to desired consistency.
- Stir until heated through and serve.
Nutrition Facts : Calories 640.5, Fat 52.2, SaturatedFat 27.8, Cholesterol 166.1, Sodium 1557.9, Carbohydrate 16.8, Fiber 0.6, Sugar 2.2, Protein 27.3
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