Serves 8 – 10
INGREDIENTS
½ large white onion, peeled and sliced thin
5 small white rose potatoes, peeled and sliced into 1/3”-1/2” thick rounds
Olive oil
2 quarts water, brought to a boil
1 teaspoon chicken bouillon powder (soup base)
Salt to taste
6 - 8 large Anaheim chilies, roasted and peeled - you can buy them canned whole
1 can evaporated milk
1 – 1 ½ pounds ‘Queso Fresco’, Mexican cheese
DIRECTIONS
Preheat a skillet and add 3 tablespoons olive oil
Add the onions and potatoes and cook covered for 5 minutes or so
Take the stems off of the chilies, slice open and dip into a small bowl of water to remove the seeds
Shred the chilies by hand into thin shreds or slices
When the onions and potatoes have cooked for 10 minutes or so – add them to the boiling water
Add salt to taste and a teaspoon of the chicken bouillon
Add about half of the can of evaporated milk
Cut the queso fresco into large cubes or chunks
Add the cheese and the chili shreds to the soup
Bring the soup back to a boil, stirring and add remaining can of evaporated milk
Serve in bowls with hot corn tortillas on the side