2 tablespoons butter
3 jalapeño chiles, seeded and chopped
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
In a large, heavy-bottomed pot, melt butter over medium-high heat. When foam subsides, stir [...]
