Sonoran Cheese & Potato Soup

How to make a Sonoran Cheese and Potato Soup.

Ingredients: Serves 4-6

  • 14 oz (400 g) fresh white Mexican cheese
  • 1 large red ripe tomato, peeled, seeded and diced
  • 4 medium-sized potatoes
  • 2 large Anaheim chillies
  • 2 tablespoons butter, pork lard or vegetable oil
  • 1 small onion, diced
  • 2 cloves fresh garlic, minced
  • 8 cups (2 litres) chicken broth
  • 1 teaspoon dried oregano
  • 2 cups (1/2 litre) milk
  • 1 teaspoon salt or to taste


  1. Take the cheese out of the fridge and let it warm to room temperature so that it will be ready to add to the broth when serving.
  2. Cut it into cubes of about 1 inch in size or slightly smaller.
  3. Roast and then peel the chillies.
  4. Discard the seeds and stems and cut the pepper flesh into squares of about the same size as your cheese cubes.
  5. Peel the potatoes and cut them into sticks.
  6. In a soup pot, heat the butter, lard or oil.
  7. Sautee the onion and garlic, stirring often, until the onion is translucent but not brown.
  8. Add the potatoes and tomatoes and continue to sautee and stir for another 5 minutes or so.
  9. Pour in the broth.
  10. Allow it to come to boiling, then turn the heat down so that the soup gently simmers.
  11. Let it cook for about 10 minutes, until the potatoes are soft but not yet beginning to fall apart.
  12. Add the squares of chilli pepper, oregano, milk and salt.
  13. When it gets near boiling point once again, turn the burner off, cover the pot, and let the soup rest for at least 15 minutes.
  14. To serve, place a few cubes of cheese into each bowl.
  15. Ladle the hot soup over the cheese.
  16. Serve with fresh crusty bread and enjoy!
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