Chihuahua-Style Potato Soup

Name: Chihuahua-Style Potato Soup
Cook time: 45 min
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)

Caldo de Papa de Chihuahua

Recipe Yield

5 to 6 servings

Cooking time

45 minutes

Rate this recipe

4 from 7 votes

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

49comments inChihuahua-Style Potato Soup

Becky Juarez Johnson

Dec 28

Thank you so much. We would visit my abuelita in Juarez and she always made this soup for us. I can’t wait to make it for my family.

1. Pati Jinich
  
  Jan 07
  
  Hope it will bring sweet memories Becky!
  
John Harden ( el pajaro)

Nov 30

Ah Pati, thank you for so many recipes. However this by far is my favorite. I call it Tomato Potato Soup. Muy bueno!
Best regards, John

1. Pati Jinich
  
  Dec 25
  
  Great name, thanks for sharing John!
  
Rosie Gonzalez

Nov 21

Can roast the chiles in the Airfryer. So so easy n quick

1. Pati Jinich
  
  Dec 25
  
  Great tip, thanks Rosie!
  
Guadalupe ( Lupe)A Gonzalez

Nov 09

Looked awesome, going to try and make. Hope it comes out like yours looked Pati.

1. Pati Jinich
  
  Nov 19
  
  You will do a great job Lupe, enjoy!
  
Branddi Mendoza

Nov 05

I can’t wait to try this. Do you have any meat/carne suggestions to pair with this…my husband will love this soup, but I know he’ll want either a meat on the side or in the soup.

1. Pati Jinich
  
  Nov 19
  
  You could add some shredded beef or maybe some pork meatballs!
  
Martha Compise

Nov 04

So delicious, this soup is great on a cold winter night

1. Pati Jinich
  
  Nov 19
  
  Agree, so comforting!
  
Diane

Nov 03

Saw this on KVIE channel 6 and I just had to try it today, since the weather was perfect for soup. It turned out delicious. Thank you for sharing your recipe.

1. Pati Jinich
  
  Nov 19
  
  My pleasure Diane, so happy you liked it!
  
Carol Gronewold

Nov 03

Hi Pati, I have had so much fun making many of your recipes and they are SO good. This Potato Soup looks wonderful and I will make it soon. Perfect for Fall weather. My husband and I watch your show every Saturday on our local PBS and every single time you make us smile with your lovely personality. We, also, are very hungry after viewing your program! All is good! Thank you! Don’t ever stop sharing your creations with everyone. Hmmm Yum!!

1. Pati Jinich
  
  Nov 19
  
  Aw Carol, thanks so much for the lovely words! Hugs to you and your husband!
  
Laura Martinez

Nov 03

I can’t find any of the fresh chili verde in the recipe, all I can find locally are serranos and jalapeño or even the dried moritas. Any suggestions?

1. Pati Jinich
  
  Nov 19
  
  I am really surprised you cannot find them Laura, some of them like the Anaheim are really mainstream now. In any case, you can always use poblanos 🙂
  
  1. Pamela
    
    Dec 04
    
    you can always use green bells and add a small jalapeño for spice
    
Suzette Miera

Oct 14

I tried this delicious soup.

1. Pati Jinich
  
  Oct 23
  
  So happy to hear you liked it Suzette, yay!
  
Cliffa

Oct 02

What is Mennonite cheese? Like the Mennonite religious group? Making this tomorrow, can’t wait to try it!! Love your show ♥️

1. Pati Jinich
  
  Oct 12
  
  Yes, it is cheese made by the Mennonites and it is delicious, it is also known as Chihuahua cheese 🙂
  
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.

1. 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?

1. Pati Jinich
  
  Sep 29
  
  Absolutely!
  
Hilda Garcia

Sep 14

Hola, soy de chihuahua y esta sopa me recuerda a mis padres

1. 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 !

1. 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.

1. 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

1. 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.
😘🌹.

1. 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.

1. 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

1. 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.

1. 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.

1. 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.

1. 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.

1. Pati Jinich
  
  Sep 28
  
  Thanks for sharing Martha!

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