A chile cheese soup recipe with Monterey Jack cheese, green chiles and milk and tomato soup.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 2 1/2 cups water
- 1 medium tomato, peeled and chopped
- 1 (4-ounce) can chopped green chiles, drained
- 1/4 teaspoon pepper
- 1 (12-ounce) can evaporated milk
- 1 (10 1/2 ounce) can condensed tomato soup, undiluted
- 1 (10 1/2 ounce) can condensed French onion soup, undiluted
- 2 cups (8 ounces) shredded Monterey Jack cheese
Preparation:
Combine water, tomato, chiles, and pepper in large saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 5 minutes. Gradually stir in evaporated milk and soups. Cook over medium heat, stirring constantly, until
thoroughly heated, but do not boil. Ladle soup into bowls and sprinkle generously with shredded Monterey Jack cheese.
Chile cheese soup serves 4 to 6.
Chile cheese soup serves 4 to 6.
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