Ingredients
1 cup chicken broth1 large tomato, peeled, seeded and diced1/2 cup finely chopped onion2 tablespoons chopped green chilies1 garlic clove, minced2 tablespoons butter2 tablespoons all-purpose flourSalt and pepper to taste3 cups whole milk, divided1-1/2 cups shredded Monterey Jack cheese
Preparation
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.
