📝 About This Recipe
Straight from the sun-drenched cattle country of Sonora, Mexico, this soul-warming soup is a masterclass in rustic elegance. It features a silky, milky broth infused with the smoky aroma of roasted Anaheim chiles, tender chunks of potato, and cubes of salty, melting cheese. This dish is the ultimate comfort food, representing the heart of Northern Mexican home cooking with its simple yet deeply satisfying flavor profile.
🥗 Ingredients
The Aromatics & Chiles
- 6 pieces Anaheim or Hatch Green Chiles (roasted, peeled, seeded, and cut into strips (rajas))
- 1/2 large White Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 2 pieces Roma Tomatoes (seeded and chopped)
The Heart of the Soup
- 3 large Russet or Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 6 cups Chicken Broth (high quality or homemade)
- 2 cups Whole Milk (at room temperature to prevent curdling)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Vegetable Oil
The Cheese and Seasoning
- 12 ounces Queso Fresco or Queso Panela (cut into 1/2 inch cubes)
- 1 teaspoon Mexican Oregano (dried)
- to taste Salt (be mindful as the cheese is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Cilantro (freshly chopped)
- 1 pinch Chiltepín Peppers or Red Pepper Flakes (optional for heat)
- 4-6 pieces Corn Tortillas (warmed)
👨🍳 Instructions
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1
Roast the green chiles over an open gas flame or under the broiler until the skin is completely charred and blistered on all sides.
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2
Place the charred chiles in a plastic bag or a bowl covered with plastic wrap for 10 minutes to steam; this makes peeling much easier.
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3
Peel the skin off the chiles, remove the seeds and stems, and slice them into long, thin strips (rajas). Set aside.
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4
In a large heavy-bottomed pot or Dutch oven, heat the butter and vegetable oil over medium heat until the butter is foamy.
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5
Add the diced onion and sauté for 4-5 minutes until translucent and soft.
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6
Stir in the minced garlic and chopped tomatoes. Cook for another 3 minutes until the tomatoes begin to break down and release their juices.
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7
Add the cubed potatoes to the pot and toss them with the aromatics for 2 minutes to coat them in the flavored fat.
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8
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low-medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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9
Once the potatoes are cooked, stir in the reserved green chile strips and the dried oregano (crush the oregano between your palms as you add it to release the oils).
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10
Slowly pour in the room-temperature milk, stirring constantly. Let the soup come back to a very gentle simmer, but do not let it reach a hard boil, as this can cause the milk to separate.
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11
Taste the broth and season with salt and pepper. Remember that the cheese will add more salt later.
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12
Add the cubed cheese to the pot. Stir gently for just 1 minute—you want the cheese to soften and become slightly gooey, but not completely melt into the liquid.
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13
Remove from heat immediately and serve in deep bowls, ensuring everyone gets plenty of potatoes, chile strips, and cheese cubes.
💡 Chef's Tips
Ensure your milk is at room temperature before adding it to the hot broth to prevent curdling. Use Yukon Gold potatoes if you prefer a creamier texture that holds its shape, or Russets for a starchier broth. For a truly authentic Sonoran touch, use Queso Regional or Queso Chihuahua if you can find it at a Mexican market. Do not overcook the cheese; it should maintain its cube shape but feel soft and elastic when bitten. If you prefer a thicker soup, mash a few of the cooked potato cubes against the side of the pot before adding the milk.
🍽️ Serving Suggestions
Serve with warm, thick flour tortillas (sobaqueras) for a true Sonoran experience. Pair with a side of crisp radishes and lime wedges to cut through the richness of the milk and cheese. A cold Mexican lager or a glass of Horchata balances the smoky heat of the green chiles perfectly. Garnish with a few crushed Chiltepín peppers if you want an extra kick of authentic desert heat. Add a few slices of fresh avocado on top just before serving for added creaminess.