Mexican Cheese Soup
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Aidan Hogarth | 📂 Category: Soups Warm up with this comforting Mexican cheese soup loaded with tender potatoes, green chilis, and melted cheese. A hearty, flavorful bowl that is quick to prepare and sure to please.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 6 servings |
🔪 Key Equipment
- Saucepan
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 5 med. | Potatoes | Peel, dice or cubed |
| 3 T. | Butter | None |
| 1 med. | Onion | Diced |
| 1 - 4 oz | Green Chili | Can |
| 1 lg. | Tomato | Peel, seeded, chop |
| 2 1/2 c. | Milk | Or half & half |
| 1 lb. | Jack Cheese | Cubed |
| To taste | Salt and pepper | None |
| As needed | Chopped parsley or coriander | For garnish |
Instructions
Step 1: Cooking Potatoes
- Place 5 med. potatoes in a saucepan and barely cover with water.
- Bring to a boil, cover, and reduce heat. Cook until tender, and do not drain.
Step 2: Combining and Melting
- Add 3 T. butter, 1 med. onion, 1 - 4 oz green chili, and 1 lg. tomato to the saucepan.
- Add 2 1/2 c. milk and 1 lb. jack cheese, then stir over low heat until cheese is melted. Do not boil!
- Season to taste with salt and pepper, add more milk if desired, and serve hot garnished with chopped parsley or coriander.
💡 Make-Ahead & Storage: Best served hot immediately after preparation, though leftovers can be gently reheated on the stovetop without boiling.
Original Recipe Scan
