Caldo De Queso – Mexican Cheese & Potato Soup

 

(From the kitchen of Highland Lakes MOM, Maria Rosa Tapia)

 

1 cup chicken broth

1 can Carnation evaporated milk

1 (8 oz) pkg fresh cheese (cubed)

6 potatoes (chopped)

2 anaheim chiles

1 tomato (diced)

1/2 onion

Knorr seasoning packet

chopped garlic (to taste)

salt (to taste)

 

 

Heat a small amount of oil, then saute garlic and onions.  Once browned, add chopped potatoes and continue cooking potatoes with garlic and onions, stirring a few times.  Next, add chicken broth and a little water.  Once this boils, add the can of evaporated milk.  Bring mixture to a second boil, and add diced tomatoes.  Continue simmering mixture.  Meanwhile, fire roast the chiles using a direct flame.  Once the chiles are browned, place in a plastic bag to cool for a bit.  Once they are cooled enough to handle, peel and devein the chiles, then chop into small strips.  Next, add the chiles to the soup mixture.  Lastly, add cheese cubes.  Serve immediately.