SONORA CHEESE SOUP

Sonora Cheese Soup image

Provided by @MakeItYours

Number Of Ingredients 9

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)

Steps:

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.
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.