Sonora Cheese Soup

Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"

📝 Ingredients

• 3 tablespoons canola or safflower oil
• 1 to 1 1/4 pounds potatoes (about 4 medium, peeled and diced (about 3 cups))
• 1 1/2 cups chopped white onion
• 1 ripe medium-sized tomato (cored and diced without discarding seeds and juices)
• 4 fresh Anaheim or poblano chiles (about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips)
• 3/4 teaspoon kosher or sea salt (or to taste)
• 4 cups homemade chicken broth
• 2 cups milk
• 1/2 pound queso regional fresco de Sonora (or queso fresco)

👨‍🍳 Instructions

1. 1Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
2. 2Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.