Monterey Jack Soup

2-1/2 cups water
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10-3/4 ounces) cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 ounces Monterey Jack cheese, cut into 1-inch cubes

In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in the milk, soup and garlic salt.

Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese. Makes 6 servings.