Monterey Jack Cheese Soup

Monterey Jack Cheese Soup 
2 cups canned diluted chicken broth
1 cup finely chopped onion
1 cup peeled diced tomatoes
1 can (4 oz) chopped green chiles, undrained
1 t. minced garlic
1/4 cup plus 2 T. butter or margarine
1/4 cup plus 2 T. flour
5 cups milk, divided
3 cups (12 oz) shredded Monterey Jack cheese
1/2 t. salt
1/8 t. pepper
Combine first 5 ingredients in large pan. Bring to a boil; cover, reduce heat and simmer 10 to 12 minutes or until vegetables are tender. Remove form heat and set aside. Melt butter in heavy pan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 1/2 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add reserved vegetable mixture, remaining 1 1/2 cups milk, shredded cheese, salt and pepper; cook, stirring constantly, until cheese melts and soup is thoroughly heated. Serve at once. Makes 9 1/2 cups.
Source: Alison McAuliffe, Black Eyed Susan Country, The Saint Agnes Hospital Auxiliary, Baltimore, Maryland
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