QUESO FRESCO SOUP
A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.
Provided by Yoly
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
- Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)
Make and share this Sopa De Queso (Cheese Soup With Green Chile and Potato) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet over medium heat.
- Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
- Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
- Transfer to a 5-quart slow cooker.
- Peel the potatoes and cut into neat 1/2-inch cubes.
- You should have about 4 cups.
- Add to the slow cooker along with the broth and salt.
- Cover and cook on low for 6 hours.
- Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
- Continue cooking on low for 30 minutes more.
- To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.
Nutrition Facts : Calories 280.7, Fat 16.9, SaturatedFat 10.6, Cholesterol 50.5, Sodium 1514.9, Carbohydrate 17.2, Fiber 2.2, Sugar 3.9, Protein 16.1
CHEESE SOUP - CALDO DE QUESO
This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ).
Provided by Bubz McGee
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
- Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
- Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
- At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
- Add the toasted flour and mix.
- Add the boiling water and the chicken bouillon, salt, pepper.
- Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).
Nutrition Facts : Calories 244.6, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.3, Sodium 159.6, Carbohydrate 44.2, Fiber 5.1, Sugar 11.9, Protein 9
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
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- Heat 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.
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