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.
PEPPER JACK CHEESE SOUP RECIPE
Get my recipe for this delicious pepper jack soup. It's rich and creamy but also has the lighter flavors of red bell pepper and tomato to brighten it up.
Provided by Christine Pittman
Categories Entrée
Time 30m
Number Of Ingredients 11
Steps:
- In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
- Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
- Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
- Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
- Taste and add a bit more salt and pepper if desired.
Nutrition Facts : Calories 327 calories, Sugar 9.3 g, Sodium 600.5 mg, Fat 13 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 15.7 g, Fiber 1.5 g, Protein 14 g, Cholesterol 64.2 mg
PEPPER JACK SQUASH SOUP
Rich, creamy, nutritious squash soup that became a favorite at our restaurant. Serve hot with dollop of sour cream, a pinch of grated pepper Jack, and a pinch of spicy dry rub. This is a low-sodium, hearty soup that is a real crowd pleaser!
Provided by Marty Birkeneder
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 46m
Yield 12
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
- Pour soup into a blender and puree until smooth. Pour back into the pot.
- Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 14.1 g, Cholesterol 80.3 mg, Fat 25.3 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 15.9 g, Sodium 698.9 mg, Sugar 2.8 g
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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- Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile.
- While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base.
- When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil.
- Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes.
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