Mexican White Queso Soup
Servings 6 -8 servings
Ingredients
- 4 Tbs. butter
- 1/2 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
Instructions
- 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.