Sopa De Queso Cheese Soup With Green Chile And Potato Recipes

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QUESO FRESCO SOUP



Queso Fresco Soup image

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

Steps:

  • Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
  • Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g

SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)



Sopa De Queso (Cheese Soup With Green Chile and Potato) image

Make and share this Sopa De Queso (Cheese Soup With Green Chile and Potato) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon salted butter
1/2 white onion, finely diced
2 garlic cloves, minced
3 roma tomatoes, finely chopped
1 lb red potatoes or 1 lb white rose potato
6 cups beef broth or 6 cups chicken broth
1 teaspoon kosher salt
3 poblano chiles, roasted, seeded, and diced
10 ounces muenster cheese, grated (or Chihuahua cheese)
chopped fresh cilantro

Steps:

  • Heat the butter in a skillet over medium heat.
  • Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
  • Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
  • Transfer to a 5-quart slow cooker.
  • Peel the potatoes and cut into neat 1/2-inch cubes.
  • You should have about 4 cups.
  • Add to the slow cooker along with the broth and salt.
  • Cover and cook on low for 6 hours.
  • Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
  • Continue cooking on low for 30 minutes more.
  • To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.

Nutrition Facts : Calories 280.7, Fat 16.9, SaturatedFat 10.6, Cholesterol 50.5, Sodium 1514.9, Carbohydrate 17.2, Fiber 2.2, Sugar 3.9, Protein 16.1

POTATO SOUP WITH CHEESE AND GREEN CHILES



Potato Soup with Cheese and Green Chiles image

This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.

Provided by Shelby Breckenridge

Time 55m

Yield 6

Number Of Ingredients 11

2 large potatoes, peeled and shredded
5 stalks celery, sliced
1 medium sweet onion, chopped
1 (8 ounce) package shredded sharp Cheddar cheese, divided
1 (7 ounce) can mild green chiles
¼ teaspoon ground black pepper
1 quart water, or as needed to cover
1 (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 tablespoon chicken bouillon granules
½ cup shredded sharp Cheddar cheese, or to taste

Steps:

  • Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
  • Pour into serving bowls and top with remaining Cheddar cheese.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g

CHEESE SOUP - CALDO DE QUESO



Cheese Soup - Caldo De Queso image

This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ).

Provided by Bubz McGee

Categories     Mexican

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

3 potatoes
3 garlic cloves
1 finely chopped medium white onion
3 anaheim chilies (green peppers)
3 roma tomatoes (or the equivalent in other tomato)
1 teaspoon chicken bouillon powder
1 1/2 tablespoons all-purpose flour
2 cups boiling water
2 cups whole milk
1 lb queso fresco
dried tepin chilies (optional)

Steps:

  • Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
  • Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
  • Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
  • At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
  • Add the toasted flour and mix.
  • Add the boiling water and the chicken bouillon, salt, pepper.
  • Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).

Nutrition Facts : Calories 244.6, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.3, Sodium 159.6, Carbohydrate 44.2, Fiber 5.1, Sugar 11.9, Protein 9

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