Easy & Cheap Mexican POTATO & Cheese SOUP (Small Portion serves 6 people) | Caldo de Queso

By Views on the Road · 30 min

Ingredients

Instructions

1. Heat the oil in a pan over medium heat. Add the onion and tomato and cook for 4 minutes.
2. Add the potato cubes and cook for 4 minutes.
3. Add the roasted Anaheim peppers, black pepper, Mexican oregano, chicken broth and the small bunch of cilantro.
4. Cook for 10 minutes, or until the potatoes are soft.
5. Remove the cilantro.
6. Add the milk and bring the pot to a boil.
7. Turn off the burner, add the queso fresco and cover the pot. Let it sit for 2 minutes, then serve.

Summarized from Views on the Road's video. Watch it for the details.

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GarlicOnionTomatoMilkPotatoQueso fresco