Recipes from Mexico :: Mexican Soups and Stews
1 onion, minced
2 roasted green chiles, diced with skins and seeds
removed or 1 (3 ounce) can diced green chiles
3 fresh tomatoes (or canned)
3 raw potatoes, diced
1 lb. longhorn cheese, grated
1 clove garlic or 1/3 tsp. garlic powder
8 c. water
5 or 6 chicken bouillon cubes
1 tsp. salt
1 tsp. canola (or other vegetable) oil
Fry onion slightly in oil. Add chiles and tomatoes and cook for a short while. Dissolve bouillon cubes in 8 c. water. Add water, salt, potatoes and garlic. Simmer until potatoes are done, about 1/2 an hour.
Ladle soup into bowls. Top each bowl with generous dollops of grated cheese. Chop cilantro and use as a garnish on top of soup.
