2 1/2 c. water
2 canned green chili peppers, seeded and cut up
1 tomato, peeled and diced
1/2 tsp. garlic salt
1/4 tsp. pepper
1 (13 oz.) can (1 2/3 c.) evaporated milk
1 (10 3/4 oz.) can condensed cream of potato soup
1 (10 3/4 oz.) can condensed cream of onion soup
8 oz. Monterey Jack cheese

In 3-quart saucepan, combine water, green chili peppers, tomato, garlic salt, and pepper. Bring to boiling. Reduce heat; cover and simmer 5 minutes.

Blend in evaporated milk, condensed cream of potato soup, and condensed cream of onion soup. Heat through.

Meanwhile, cut the Monterey Jack cheese into small cubes; divide cheese cubes evenly among soup bowls. Ladle hot soup over cheese; serve immediately. Makes 6 to 8 servings.