Ingredients:
1 cup chicken broth
1 large tomatoes, peeled,seeded and diced
1/2 cup finely chopped onions
2 tablespoons chopped green chilies
1 clove garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
salt and pepper
3 cups milk, divided
1 1/2 cups shredded monterey jack cheese ( 6 ounces)
Directions:
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.
Servings: 5
Time preparation: 15 min.
Time total: 45 min.