Creamy, southwestern-style Monterey Jack cheese soup with chopped tomatoes and mild green chiles.

Monterey Jack Cheese Soup

1/2 cup finely chopped onion
1 large ripe tomato, peeled and diced
1 large can diced green chiles
1/2 clove garlic, minced
1 cup chicken stock
1 1/2 cups heavy white sauce
1 cup half-and-half
Dash freshly ground pepper, to taste
1 1/2 cups (6 ounces) shredded Monterey Jack cheese

1. In a large saucepan, combine the onion, tomato, chiles, garlic, and chicken stock. Bring to a boil; simmer until the vegetables are tender. Remove from the heat.
2. Slowly stir in the white sauce, stirring constantly.
3. Slowly add the half-and-half. Add the pepper.
4. Gradually add the cheese, stirring constantly, until melted.
5. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.