Easy & Cheap Mexican Potato & Cheese Soup (Small Portion serves 6 people)

Von Views on the Road · 30 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Views on the Road. Schau es dir für die Details an.

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KnoblauchZwiebelTomateMilchKartoffelQueso fresco