Monterey Jack Cheese Soup

This recipe is from The Best of Country Cooking 2000.  We found this recipe to be a favorite of ours not long after Dustin & I got married.  We have had it often over the years.

1 c. chicken broth

1 large tomato, peeled, seeded and diced (or 1 14.5 oz can of diced tomatoes, drained)

1/2 c. finely chopped onion

2 tbsp. chopped green chilies

1 garlic clove, minced

2 tbsp. butter

2 tbsp. flour

salt & pepper

3 c. milk, divided

1 1/2 c. shredded Monterey Jack cheese

In a 3-qt. saucepan, combine the first five ingredient; 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 & pepper.  Cook and stir over medium heat until smooth.  Gradually stir in 1 1/2 cups milk; bring to a boil.  Boil for 1 minutes, stirring constantly.  Slowly stir into vegetable mixture.  Add cheese and remaining milk.  Cook and stir over low heat until cheese is melted.  Serve immediately.