Sonora Cheese Soup

Name: Sonora Cheese Soup
Prep time: 20 min
Cook time: 20 min
Ingredients: 3 tablespoons canola or safflower oil; 1 to 1 1/4 pounds potatoes (about 4 medium, peeled and diced (about 3 cups)); 1 1/2 cups chopped white onion; 1 ripe medium-sized tomato (cored and diced without discarding seeds and juices); 4 fresh Anaheim or poblano chiles (about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips); 3/4 teaspoon kosher or sea salt (or to taste); 4 cups homemade chicken broth; 2 cups milk; 1/2 pound queso regional fresco de Sonora (or queso fresco)

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Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 6

Author : Pati Jinich

anaheim chiles caldo cheese

Ingredients

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3 tablespoons canola or safflower oil1 to 1 1/4 pounds potatoes (about 4 medium, peeled and diced (about 3 cups))1 1/2 cups chopped white onion1 ripe medium-sized tomato (cored and diced without discarding seeds and juices)4 fresh Anaheim or poblano chiles (about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips)3/4 teaspoon kosher or sea salt (or to taste)4 cups homemade chicken broth2 cups milk1/2 pound queso regional fresco de Sonora (or queso fresco)

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Instructions

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Step 1

Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.

Step 2

Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.