4 tbsp butter
1 large onion, chopped
1 large carrot, peeled and finely chopped
1 large green bell pepper, seeded and finely chopped
3 jalapeños, seeded and finely minced
3 tbsp flour
3 cups chicken broth
2 cups cream
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
In a large saucepan, melt 2 tbsp butter and cook onion, carrot, green bell pepper and jalapeños on low heat until tender.
In a pot, melt remaining 2 tbsp of butter. Stir in flour and cook, stirring constantly, 2 minutes. Gradually stir in broth and cream. Increase heat and bring to a boil, stirring occasionally. Reduce heat and simmer until thickened.
Stir in both cheeses and vegetables. Heat through until cheeses are melted. Serve immediately.