Chihuahua-Style Potato Soup
Caldo de Papa de Chihuahua
Recipe Yield
5 to 6 servings
Cooking time
45 minutes
Rate this recipe
Ingredients
- 1 pound fresh chiles verdes such as chilaca, Anaheim, California, New Mexico or Hatch
- 1 pound ripe plum tomatoes
- 2 garlic cloves peeled
- 1 dried morita or chipotle chile stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- ½ of a white onion thinly sliced
- 2 pounds Yukon Gold, baby golden or russet potatoes peeled and cut into ½-inch dice
- 6 cups chicken broth
- 8 ounces Mennonite, Chihuahua or Monterey Jack cheese cut into small dice (about 1 cup), or more to taste
To Prepare
- Put the chiles verdes on a small baking sheet and place under the broiler, about 2-inches from the heat source, for about 12 minutes, flipping in between, until the chiles have softened and their skin is completely charred and blistered. Alternatively, you can char them on a preheated comal or skillet over medium heat, turning often to char on all sides.
- Place the charred chiles in a sealed plastic bag or covered bowl and let them sweat for about 10 minutes. Peel off their skin, then make a slit in their side and remove the seeds and stem. You may do this under a thin stream of water, or use a bowl of water, to make it easier. Pat the chiles dry and slice into strips of about ½ inch by 1½ inches.
- Place the tomatoes, garlic and morita chile in a medium saucepan, cover with water, and set over medium-high heat. Let it come to a boil and then simmer for about 10 minutes, until the tomatoes are completely cooked through, the chile has rehydrated, and the garlic has softened.
- Using a slotted spoon, transfer the tomatoes, garlic and morita chile to a blender along with 1 cup of the cooking liquid, oregano, salt and pepper. Puree until completely smooth. Set aside.
- Heat the oil and butter in a large soup pot or casserole over medium heat. Once the butter melts and starts to bubble, add the onion and cook for 3-4 minutes until softened. Add the potatoes, stir to coat with the oil, and pour in the tomato puree. Once it comes to a simmer, stir and cook at a medium simmer for 10-12 minutes. The tomato puree should have thickened, seasoned and darkened.
- Incorporate the chicken broth along with the fire-roasted chile verde strips, stir, and once it comes back to a medium simmer, cook for another 10 minutes. Taste for salt and adjust if needed. Serve piping hot with a handful of diced cheese in every bowl.
Comments
26comments inChihuahua-Style Potato Soup
Karina Salas
Sep 23
Another tasty recipe I tried today! Again easy to make and perfect for those colder days. Since I did not find chilacas or Anaheim chiles, I used poblanos. It is very tasty.
Pati Jinich
Sep 28
Great sub Karina, happy to hear you liked this soup!
Victoria
Sep 20
This looks great with cooler weather coming soon. My question is: could I use Veggie Broth instead of chicken?
Pati Jinich
Sep 29
Absolutely!
Hilda Garcia
Sep 14
Hola, soy de chihuahua y esta sopa me recuerda a mis padres
Pati Jinich
Sep 28
Aw, gracias Hilda!
Karen Lerner
Sep 10
Esta sopa se ve increible. Esta fin de semana lo voy a cocinar con su receta !
Pati Jinich
Sep 28
Ojala que te haya gustado mucho Karen!
Silvia
Sep 10
¡Que Rico!! Se me había olvidado esta delicia de caldo de papa. Saludos y gracias desde El Paso, Texas.
Pati Jinich
Sep 28
Que bueno que te gusto Silvia, saludos de vuelta!
Laurie Valenta
Sep 10
Potato soup is my favorite! Have to try this. Sounds so yummy. Love your show!! Especially those with your family. Thanks for the recipes
Pati Jinich
Sep 28
Thanks so much for tuning in Laurie, un abrazo!
Gloria A Gonzales
Sep 09
Patti, I will try this ASAP. I have been
Very sick and now feeling better. This
Will also be a good recipe for early
Fall. I will post my comments soon.
As always ,, everything is so very
Excellent , and good flavors.
😘🌹.
Pati Jinich
Sep 28
Thanks so much Gloria, so happy to hear you are feeling better 😉
Anonymous
Sep 09
My mouth is watering!!!! Being from Pueblo, Colorado, I love chilies in anything.
Pati Jinich
Sep 28
😉
Bernardo “Hank” Byrnes
Sep 09
I can’t wait to make it! Thank you so much for the recipes, your enthusiasm, and your charity.
I sincerely hope Latinos don’t lose their character in trying to become Americans! They are Americans! Love, Hank
Pati Jinich
Sep 28
Gracias Hank!
Anonymous
Sep 09
I have had a very similar soup while visiting there. Love that area – took my 6 kids in an extended trip. I went to a couple of places that had never seen a white woman (reddish blonde -blue eyes-not fat but not tiny). Loved the people.
Pati Jinich
Sep 28
So happy to hear you had a great time in Chihuahua 🙂
Ruth Gardner
Sep 09
This sounds delicious. I’m a native New Mexican and am thrilled you suggested Hatch green Chile. It’s wonderful to cook with, or eat the first “sandwich” while roasting the pounds and pounds of chili we prepare at this time of the year. The sandwich consists of a flour tortilla, fresh roasted Hatch Chili and salt, folded over or rolled like a burrito. This gives us enough strength to continue working on all that chili.
Pati Jinich
Sep 28
Yum, I want one of those “sandwiches” now, haha!
Barry Cramer
Sep 09
Thank You so so much Mi Amiga for being around to opening my eyes to (NEW)
taste from different cultures ie. spanish /mexican and diverse cultures that are
in Mexico. I’ll look forward hearing from you and watching you on TV.
Pati Jinich
Sep 28
Thanks so much Barry, un abrazo!
Martha C
Sep 09
My momma taught me how to make this delicious soup. My momma is from the state of Chihuahua and oh my, she rocks in the kitchen. I am blessed and happy to have learned many of her recipes.
Pati Jinich
Sep 28
Thanks for sharing Martha!