Chicken Cheddar Monterey Jack Cheese Soup Recipes

CHICKEN MONTEREY

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
• In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
• Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

MONTEREY JACK CHEESE SOUP

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.

CHICKEN & CHEDDAR-MONTEREY JACK CHEESE SOUP

Steps:

• Cook and stir chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Stir in flour; cook and stir 1 min.
• Add broth, milk, vegetables and thyme; stir. Bring just to boil on medium heat, stirring frequently.
• Remove from heat. Add cheese; stir until melted.

MONTEREY JACK CHEESE SOUP

Steps:

• In a 3 quart saucepan, combine the first 5 ingredients; 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 flour, salt and pepper.
• Cook and stir over medium heat until smooth.
• Gradually stir in 1 1/2 cups milk; bring to a boil.
• Boil for 1 minute stirring constantly.
• Slowly stir into vegetable mixture.
• Add cheese and remaining milk.
• Cook and stir over low heat until cheese is melted.
• Serve immediately.

CHICKEN CHEESE SOUP

Steps:

• In a medium saucepan, cook carrots & green onion in hot butter for 10 minutes or until tender but not browned.
• Stir in flour, then slowly add milk, chicken broth, Worcestershire sauce & black pepper, cooking & stirring until thickened & bubbly, about 5 minutes.
• Stir in chicken & cheese, cooking & stirring over low heat until cheese melts.
• Best served hot.