Caldo De Queso (Cheese Soup)
Print This Recipe
FROM: Western Mexican Cookbook INGREDIENTS
6 green chilies, roasted and peeled
1/2 pound Mexican white cheese
3 medium potatoes
1 medium onion, minced
1/4 cup tomato soup
1/2 cup milk
2 tablespoons oil
6 cups water
1 teaspoon salt
1/2 teaspoon pepperPeel and dice the potatoes. Fry in the oil for a few minutes, until glazed. Add the remaining ingredients, crumbling in the cheese. Cook at least 25 minutes over medium heat, or until the potatoes are cooked.
Makes 4 servings