CALDO DE QUESO CON PAPAS y RAJAS! ❤ MEXICAN POTATO AND CHEESE SOUP!

queso fresco

🥗Healthier: cottage cheese

💰Cheaper: mozzarella

Cottage cheese reduces fat while maintaining creaminess.

vegetable broth

🥗Healthier: water + seasoning

💰Cheaper: water

Using water is cost-effective and allows for customization with spices.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor and is often less expensive.

Roast the poblano peppers until dark and put them in a bag to steam.

Heat canola oil in a heavy pot over medium heat.

Add onions and stir until translucent.

Add garlic and stir for 1 minute.

Add tomatoes and stir for about 5 minutes until mushy.

Add onion powder, cumin, oregano, chicken bouillon, and potatoes.

Pour in enough water to cover the potatoes (about 4 cups).

Stir and bring to a light boil for 25-30 minutes until potatoes are tender.

Make tortilla strips by cutting tortillas into thin strips, tossing with oil, and toasting in the oven at 375°F for 10-15 minutes.

After 23 minutes, add the roasted poblano peppers to the soup and simmer for 2 minutes.

Add warm milk to the soup and stir for 1 minute.

Remove long stems of cilantro from the soup.

Add panela cheese, taste, and adjust salt if necessary.

Cover and let sit for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens