Potato and Cheese Broth

Name: Potato and Cheese Broth
Prep time: 60 min
Cook time: 40 min
Yield: 2
Cuisine: Mexicana
Ingredients: 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

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

Published: 07-11-2018

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.