a delectable soup made with potatoes, Mexican queso fresco, and Hatch chilies. In this dish, I use fresh frozen Hatch chiles, although canned chiles can work. A wonderful soup to serve on brisk winter days. Simple and quick to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- ¾ pound potatoes, diced
- ¾ cup chopped onions
- 1 medium tomato, diced
- 2 canned roasted Hatch green chile peppers, diced
- ½ teaspoon salt, or to taste
- 2 cups chicken broth
- ½ cup heavy whipping cream
- ½ cup milk
- 6 ounces crumbled queso fresco
Instructions
- 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 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 10 g |
| Sodium | 961 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |