1 Heat a large stockpot over

medium-high heat and add 1

tablespoon of canola oil. Add

chopped onion and sauté for 3-4

minutes, stirring until a bit

translucent. Stir in the minced garlic

and sauté for 1 minute, stirring until

fragrant. Add the sour cream and stir

to combine. Proceed by adding the

crushed tomatoes and oregano.

Then stir in the stock, followed by

adding the potatoes and the

chopped poblano pepper.

2. Continue cooking until the mixture

just reaches a simmer, before it

begins to boil. Then reduce heat to

medium, cover, and simmer for

about 10 minutes, being sure to stir

the soup every few minutes so that

the bottom does not burn. (The

smaller you dice your potatoes, the

faster your soup will cook.)

3. Once the potatoes are almost done,

stir in the cubed cotija cheese. Cook

on medium heat for an additional 5

minutes or until your potatoes are

soft. Taste and season with salt and

pepper, if needed.

4. Serve warm, with a side of warm

and buttered flour or corn tortillas.