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 prepared with strips of northern or California pepper and fresh ranch cheese.
1 1/2 cups California chile strips, or California or Anaheim pepper
1 cup milk
salt
pepper
1 cup queso fresco, or 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 translucent. 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 comes to a boil, add the cilantro and oregano. Cook for 15 minutes.
Incorporate the strips of northern pepper, 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 hot!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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