Cheese Broth

Brenda Villagomez
This cheese broth recipe is perfect for rainy days, or for autumn and winter. This delicious soup is a classic of Sonoran cuisine and is also known as cheese soup or Sonoran cheese and potato broth. It is made with strips of northern or California chili and fresh ranch cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, in strips
  • 1 tablespoon garlic, finely chopped
  • 2 cups tomato, in cubes
  • 2 potatoes, without skin, in cubes
  • water
  • 1/4 bunches cilantro, leaves
  • 1 tablespoon oregano
  • 1 1/2 cups California chile strips, California or Anaheim chili
  • 1 cup milk
  • salt
  • pepper
  • 1 cup queso fresco, panela, in cubes
Preparation
40 mins
30 mins
Low
  • Heat vegetable oil in a saucepan, add the onion and garlic and sauté over medium heat until they become transparent. Then add the tomato, lower the heat and cook until it breaks down, stirring constantly.
  • Add the cubed potatoes and cover with enough water, raise the heat and once it boils, add the cilantro and oregano. Cook for 15 minutes.
  • Incorporate the strips of northern chili, the milk, and season with enough salt and pepper. Cook for 8 more minutes and add the fresh cheese in cubes. Serve the cheese broth nice and hot!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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