Creamy Pepper Jack Cheese Soup Recipes

PEPPER JACK CHEESE SOUP RECIPE

Steps:

• In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
• Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
• Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
• Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
• Taste and add a bit more salt and pepper if desired.

POTATO PEPPER JACK SOUP

Steps:

• Fill a medium size sauce pan with water and place it over medium heat. Add the chopped potatoes and carrots to the water. Cook until the potatoes are fork tender. Drain. Set aside.
• In a dutch oven pan set over medium heat, add the bacon. Cook until the bacon is crisp. Remove from the pan and place the bacon on a paper towel lined plate. Chop the bacon into smaller bite size pieces. Set aside.
• Drain most of the bacon grease, keeping about 1 tablespoon of the bacon grease in the pan. Add the onions and cook for 2 minutes.
• Then add the diced bell peppers and cook for 4 minutes, stirring often. Add the garlic and cook 1 minute more.
• Add the 2 tablespoons of butter to the veggies, stir until melted.
• Add the flour, stirring until it's coating all of the vegetables. Cook for 1 minute. Slowly add the milk, stirring constantly.
• Add the potatoes and carrots to the sauce and vegetables. Stir to combine.
• Add the chicken broth, bacon, dried thyme, pepper, and salt. Bring everything to a simmer.
• Just before serving, add the shredded pepper jack cheese, stir to melt. Serve warm. *

CHICKEN PEPPER JACK SOUP

Steps:

• Season chicken with Italian seasoning, salt and pepper, then place in small boiler and cover with water.
• Bring to boil and cook thoroughly.
• Remove chicken from broth, cool, shred and return to broth.
• Add soup, bell pepper and pimento and cook over medium heat until peppers are cooked through.
• Add shredded cheese, then add whipping cream to desired consistency.
• Stir until heated through and serve.

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.