Sonora Cheese Soup

Ingredients:

200 gr (3/4 cup) fresh cheese (cut in cubes)

680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8″)

Green chillies (Anaheim, California, Poblano, italian, etc.)

200 gr (1 cup) Tomatos (diced)

50 gr (2/3 cup) onions (finely sliced)

chicken broth or hot water

120 ml (1/2 cup) whole milk

1 garlic clove (finely chopped)

1 tsp oregano

3 tbsp oil (olive oil, canola oil, etc.)

salt and pepper

Instructions:

Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).

Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.

Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins.

Cut them into strips and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.

Add the garlic and sauté for a minute stirring constantly to release its aroma.

Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.

Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.

Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).

Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.

Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving

Notes:

When seasoning the broth, take into account the type of cheese you going to add. If it is a very salty cheese, do not add too much salt to the soup.

If you don’t like the onion and tomato pieces in the broth you can blend them together with the garlic and fry this sauce with a little oil.

You can finely chop the cilantro and add it when you add the chillies if you prefer.

If you want to speed up the prep times, you can also use a can of roasted poblano peppers cut into strips.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of fresh cheese for this soup?

Yes, you can use various types of fresh cheese based on your preference.

Popular choices include queso fresco, queso blanco, or even Monterey Jack cheese.

What kind of green chili peppers work best for this recipe?

You can use Anaheim, California, Poblano, Italian, or other mild to moderately spicy green chili peppers.

Adjust the type of chili peppers based on your desired level of heat.

Can I use canned diced tomatoes instead of fresh tomatoes?

Yes, you can substitute canned diced tomatoes for fresh ones if needed.

Ensure you drain excess liquid from the canned tomatoes before adding them to the recipe.

Is it necessary to remove the seeds and veins from the chili peppers?

Removing the seeds and veins from the chili peppers can reduce the heat level and make the soup milder.

If you prefer a spicier soup, you can leave some seeds and veins intact.

Can I make this soup vegetarian by omitting the chicken broth?

Yes, you can make a vegetarian version of this soup by substituting vegetable broth or hot water for the chicken broth.

This modification will make the soup suitable for vegetarians.

Can I make this soup vegetarian by omitting the chicken broth?

Yes, you can make a vegetarian version of this soup by substituting vegetable broth or hot water for the chicken broth.

This modification will make the soup suitable for vegetarians.