RECIPES

Chicken Tortilla Soup with Monterey Jack

"One of my favorite soups. This is very easy to make, especially if you use rotisserie chicken. I add half of a can of black beans. Be sure to top it with cilantro!" - Cheesy Sandy

Active Time

30 Minutes

Servings

Ingredients

1 can (14 1/2 ounces) Mexican stewed tomatoes, undrained
4 cups (32 ounces) chicken broth
1/2 pound boneless skinless chicken breast halves, cut into 8 pieces
1/2 teaspoon ground cumin
6 ounces Dupont Monterey Jack cheese, shredded (1 1/2 cups)
Tortilla chips, broken into pieces
Cubed avocado, minced fresh cilantro and lime wedges, optional

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.

Instructions

Place stewed tomatoes into a food processor or blender; cover and puree until smooth.
Combine the chicken broth, chicken, cumin and tomato puree in a Dutch oven over medium heat. Bring to a gentle boil. Reduce heat to low. Simmer, uncovered, for 8-10 minutes or until a thermometer inserted into the meat reads 165°F.
Transfer chicken to a cutting board; shred meat.
Divide chicken among four serving bowls; top with monterey jack and chips. Ladel hot soup into bowls. Serve with the avocado, cilantro and lime wedges if desired.

Cheesemonger Tip

Available plain and flavored, monterey jack cheese is a natural, semi-soft, creamy white cheese with a delicate flavor. It's a great table cheese; pair it with your favorite Riesling or Belgian-style ale.

Chicken Tortilla Soup with Monterey Jack

Ingredients

Cheese

Instructions

Cheesemonger Tip

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