Mexican White Queso Soup

• Produce

  • 1 4 oz can Green chilies
  • 1 Roma tomatoes

• Canned Goods

  • 32 oz Chicken broth

• Baking & Spices

  • 1/2 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Tortilla strips

• Dairy

  • 4 tbsp Butter
  • 1 Cheese
  • 4 cups Milk
  • 2 cups Monterey jack cheese

Found on eatathomecooks.com

Ingredients

• 4 Tbs. butter
• ½ cup flour
• 4 cups milk, warmed
• 2 cups Monterey Jack cheese, shredded
• 32 oz chicken broth
• 4 oz can of diced green chilies
• salt and pepper to taste
• Roma tomatoes, diced for topping
• Tortilla strips for topping
• extra cheese for topping

Directions

• Melt butter in soup pot.
• Whisk in flour and cook for 1 minute.
• Whisk in warm milk until smooth and combined.
• Stir in cheese and let melt.
• Continue to cook over medium heat, until bubbly and somewhat thickened.
• Stir in chicken broth and green chilies.
• Heat thoroughly and season with salt a pepper.
• Serve with toppings, if desired.

Nutrition