- 3 tablespoons canola or safflower oil
- 1 to 1 1/4 pounds potatoes, about 4 medium, peeled and diced (about 3 cups)
- 1 1/2 cups chopped white onion
- 1 ripe medium-sized tomato, cored and diced without discarding seeds and juices
- 4 fresh Anaheim or poblano chiles, about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips
- 3/4 teaspoon kosher or sea salt, or to taste
- 4 cups homemade chicken broth
- 2 cups milk
- 1/2 pound queso regional fresco de Sonora, or queso fresco
- Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
- Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.