We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
25 minutes
40 minutes
- 2 tablespoons vegetable oil
- 0.75 pound potatoes, diced
- 0.75 cup chopped onions
- 1 medium tomato, diced
- 2 canned roasted Hatch green chile peppers, diced
- 0.5 teaspoon salt, or to taste
- 0.5 cup heavy whipping cream
- 6 ounces crumbled queso fresco
- In a soup pot, heat oil over medium heat until shimmering for about 3 minutes. Add potatoes and onions. Cook and stir often until onions are soft and translucent for 5 to 6 minutes. Stir in tomato, Hatch chiles, and salt. Cook until the tomato is softened, about 4 to 5 minutes.
- Simmer potatoes in chicken broth until fork-tender. Stir in cream, milk, and queso fresco until warmed through.
Similar Recipes
- 55min
Spicy Lime Avocado Soup
Spicy lime avocado soup with shredded chicken, jalapeños, cilantro in flavorful broth, topped with queso fresco.
- 20min
Mexican Black Bean Soup
Whip up a quick and flavorful Mexican Black Bean Soup in 20 minutes! Tangy lime, zesty salsa, crumbly queso fresco, and fresh cilantro give this meatless dish a delicious twist.
- 35min
Vegetarian Tortilla Soup
Tex-Mex inspired vegetarian tortilla soup with bell peppers, jalapeños, black beans, corn, and crispy corn tortillas. A must-try easy recipe.
- 31min
Queso Fresco Sugar Cookies
Queso fresco sugar cookies: a unique twist on classic treat inspired by cream cheese recipes.
- 133min
Ridiculously Easy Queso Fresco "Dip"
Simplify: "Marinated queso fresco with salsa, cilantro, and jalapeño, microwaved to a creamy dip."