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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a soup fron the State of Sonora, Mexico , you can eat this soup like first course or any time you want Ingredients:
4 russet baking potatoes |
1 (64 ounce) can roasted green chilies |
2 coarse onions |
6 cups water |
3 cups whole milk |
2 cups evaporated milk |
4 tablespoons chicken bouillon granules |
1 lb queso fresco |
1 lb monterey jack and cheddar cheese blend |
salt and pepper |
2 tablespoons butter |
Directions:
1. Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .
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