Mexican Cheese and Potato Soup

Ingredients:

• 1/2 Tbsp oil 

• 3 medium potatoes, cubed

• 3 roasted Anaheim peppers

• 1/2 chopped onion, chopped

• 1 tomato, chopped

• 2 garlic cloves, minced

• 4 cups of chicken broth

• Black pepper to taste

• 1/2 tsp mexican oregano 

• 1 cup of milk 

• Small bunch of cilantro 

• 1 pack of queso fresco

Instructions:

1. Boil the rotisserie chicken in 5 cups of water for about 40 minutes. Add chicken bouillon and salt to taste. 

2. In a separate pot, heat oil on medium heat. Add tomato and onion, cook for 4 minutes. 

3. Add garlic cloves and chopped potatoes, cook for another 4 minutes. 

4. Add roasted Anaheim peppers, black pepper, Mexican oregano, chicken broth, and cilantro. Cook for 10 minutes. 

5. Remove cilantro, add milk, bring to a boil. 

6. Turn off heat, add cubed queso fresco, cover and let it sit for 2 minutes. 

7. Serve and enjoy the delicious Garlic Queso soup!  This recipe is super comforting and easy to make. Perfect for the whole family to enjoy! Buen provecho!
   

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