1 (4 ounce) can diced green chiles*
1 cup tomatoes, diced*
1 cup onion, finley chopped*
1/2 teaspoon garlic, minced
6 tablespoons butter
6 tablespoons all-purpose flour
5 cups milk, hot
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 lb Monterey jack cheese, coarsely chopped (about 3 cups - see note)
*I used 1 1/2 cups of homemade salsa verde instead of the chiles, tomatoes, and onion.
In a medium pot bring broth, chiles, tomatoes, onion (or salsa verde), and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft. (If using salsa verde, just bring to a boil, then reduce to a simmer and hold until ready to use.)
While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for three minutes stirring constantly. Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook for seven minutes over medium heat until thickened.
Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. (Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy.) If you like, add corn and chicken and just heat through.
Follow-up (2/15): The soup was very creamy…UNTIL I reheated it (on low) today in the crock pot. Then I got the graininess going on. So either I left it heating too long, or it just doesn’t reheat well. So next time, unless I’m cooking for a lot of people, I’ll just make half the recipe.
Yet another follow-up (2/18): You know what "fixed" the grainy reheated soup? I can just hear the screams of the food purists and the "clean" eaters now, but I chopped up about a cup of sharp cheddar flavored Velveeta to the leftovers, and that did the trick. Took it right back to smooth and creamy. I know, I know. But desperate times called for desperate measures! ;-)