About the Recipe
Discover the warmth and flavor of Sonora-style potato and cheese soup with this easy-to-follow recipe! This hearty dish combines tender potatoes, savory cotija cheese, and aromatic spices for a comforting bowl of goodness that's perfect for any occasion.
Ingredients
● 5 potatoes, peeled and cubed
● 1 cup yellow onion, chopped
● 28 oz Large can of crushed tomatoes
● 1 cup sour cream
● 2 garlic cloves, minced
● 1 tsp Oregano or Italian Seasoning
● 1 cup cotija cheese, cubed
● 8 cups chicken broth
● 1 poblano pepper, roasted and chopped
● Salt and pepper, to taste
Preparation
1. Heat a large stockpot over medium-high heat and add 1 tablespoon of canola oil. Add chopped onion and sauté
for 3-4minutes, 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 thathe 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.