Potato and Cheese Broth

Braun
Do you love Potato and Cheese Cream? This version will become your favorite. Enjoy this easy traditional recipe made with Chiapas Cheese, which adds a tangy touch and the spicy flavor of chilaca pepper. This recipe is perfect to serve as a starter and is also very hearty. For garnishing this Potato Cream with Cheese, we recommend using fried árbol chili. We also advise you to use the bell of your Bran® MultiQuick 725 to blend the ingredients, so its broth will be processed, achieving the texture you want. Did you like this recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 tablespoons vegetable oil
  • 2 chicken breasts, peeled
  • pepper
  • water
  • 2 celeries, the stem without leaves
  • 1/2 white onions
  • 2 potatoes, chopped
  • 100 grams cheese, Chiapas
  • 2 pumpkins, into cubes
  • 3 chilaca chiles, roasted and sautéed in strips
  • 2 tomatoes, into cubes
  • asadero cheese, into cubes, for garnish
  • sour cream, ranch-style, for garnish
  • árbol chile, roasted or fried, for garnish
Preparation
20 mins
40 mins
Low
  • In a pot over medium heat, heat the oil and fry the chicken breasts previously seasoned with salt and pepper until golden.
  • Fill with water and add the celery, onion, garlic, and potatoes. Let it come to a boil, cover, and cook until the potatoes are very soft and the chicken is cooked.
  • Remove the chicken, onion, celery, and incorporate the Chiapas cheese. Using the bell utensil of your Bran® MultiQuick 725, process the broth until you obtain a smooth and homogeneous mixture.
  • Add the zucchini, chilacas, and tomato to the broth, cook for a few more minutes or until the vegetables are soft.
  • Serve the broth in deep plates, accompany with sliced chicken and garnish with asadero cheese, ranch cream, and árbol chili.

Nutritional Information

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