Mexican Cheese Soup

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Jean Hogarth | 📂 Category: Soups Warm up with this comforting Mexican Cheese Soup loaded with tender potatoes, green chilis, tomatoes, and melted jack cheese. A hearty, creamy soup finished with fresh parsley or coriander.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	25 mins	None	6 servings

---

🔪 Key Equipment

• Saucepan
• Knife
• Cutting board

---

Ingredients

Soup Ingredients

Measurements	Ingredients	Prep / Notes
5 med.	Potatoes	peeled & diced (cubed)
3 T.	Butter
1 med.	Onion	peeled & diced
1 - 4 oz can	Green Chilis	chopped
1 lg.	Tomatoes	peeled, seeded & chopped
2 1/2 cups	Milk or Half & Half
1 lb.	Jack Cheese	cubed
to taste	Salt & Pepper
as needed	Parsley or Coriander	chopped, for garnish

---

Instructions

Step 1: Cooking Potatoes

1. Place 5 med. potatoes in saucepan. Barely cover with water, bring to boil, cover & reduce heat. Cook until tender, do not drain.

Step 2: Combining Ingredients & Melting Cheese

2. Add 3 T. butter & mix, add 1 med. onion, 1 - 4 oz can green chilis & 1 lg. tomatoes.
3. Add 2 1/2 cups milk or half & half, then 1 lb. jack cheese & stir over low heat until cheese is melted. Do not boil.
4. Season with salt & pepper to taste. Add more milk if desired. Serve hot, garnish with chopped parsley or coriander.

---

💡 Make-Ahead & Storage: Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat without boiling.

---

Original Recipe Scan