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
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Crystal Asbjornsen
[email protected]This soup was a bit bland for my taste.
Frans Kosmas
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy, flavorful, and packed with vegetables.
Sharraee more
[email protected]This soup was easy to make and turned out delicious! I love the combination of flavors.
jocelyn ortiz
[email protected]This queso fresco soup was a hit with my family! The flavors were perfectly balanced and the soup was nice and creamy. I will definitely be making this again.