Monterey Jack Cheese Soup

Just different enough! I got this one from a recipe swap a few years back and don't know it's origins but it's good for a quick lunch.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups water
• 1  medium tomatoes, chopped
• 1 (4 ounce) can green chilies, chopped
• 1 (12 ounce) can evaporated milk
• 1 (10 3/4ounce) can  cream of onion soup, undiluted
• 1 (10 3/4ounce) can  cream of potato soup, undiluted
• 1⁄8 teaspoon  garlic salt
• 8  ounces monterey jack cheese, cubed

Directions

1. In a med-sized saucepan combine water, tomato and chilies. Bring to a boil and boil for 5 (five) minutes. Stir in the milk soups and garlic salt.
2. Cook, stirring over medium heat, until heated through.
3. Place cheese cubes in serving bowls and ladle soup over cheese.