2 1/2 c. water
1 med. tomato, peeled & chopped
1 can green chilies, seeded, rinsed & cut in strips
1/2 tsp. garlic salt
1/4 tsp. pepper
1 (13 oz.) can evaporated milk
1 can condensed cream of potato soup
1 can condensed cream of onion soup
8 oz. Monterey Jack cheese, cubed (2 c.)

In 3 quart saucepan, combine water, tomato, chilies, garlic, salt and pepper. Bring to boil. Reduce heat, cover and simmer 5 minutes. Blend in evaporated milk and soups, heat through. Do Not Boil. Add cubed cheese and let it melt or divide cheese evenly among soup bowls and spoon hot soup over cheese. Serve at once. Any boiling after adding evaporated milk causes soup to curdle. Serves 8.