Queso Fresco Soup

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes to serve on cold winter days.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 342 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 medium tomato, diced
• 6 ounces crumbled queso fresco
• 0.5 cup milk
• 0.5 cup heavy whipping cream
• 0.5 teaspoon salt, or to taste
• 0.75 cup chopped onions
• 0.75 pound potatoes, diced
• 2 canned roasted Hatch green chile peppers, diced

Recipe Instructions

Step 1

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.

Step 2

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.