![\"Sopa](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/08\/Sopa-de-Queso-Estilo-Sonora-Sonoran-Cheese-Soup.jpg\")
<\/a>3 tablespoons canola or safflower oil\n1 to 1 1\/4pounds potatoes (4 medium), peeled and diced (about 3 cups)
\n1 1\/2 cups chopped white onions
\n1 cup diced green bell peppers
\n1 ripe medium tomato, cored and diced
\n4 poblano chiles (about 1 pound), roasted, peeled, seeded, and cut into strips
\n3\/4 teaspoon kosher or sea salt or to taste
\n4 cups chicken broth, homemade or store-bought
\n2 cups milk
\n8 ounces white melting cheese, preferably queso Chihuahua, Oaxaca, asadero. mozzarella, or Monterey Jack (see headnote), diced (about 1 1\/2 cups loosely packed)<\/p>\n
Heat the oil in a large heavy pot over medium heat. Add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, 4 to 5 minutes. Add the bell pepper, tomato, poblano chiles, and salt and cook until the vegetables are softened, 4 to 5 minutes. Add the broth, bring to a simmer, and cook for 10 minutes, or until the potatoes are tender and the broth has thickened a bit. Taste and adjust the salt. Reduce the heat to medium-low and slowly add the milk, then bring to a gentle simmer. Gradually add the cheese and stir until it is completely melted. Taste again for salt. Top with a little scallion for color, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
The rich, fertile soil of Sonora, in northern Mexico, makes for happy cows that produce some of the country\u00e2\u20ac\u2122s best milk and cheese. This mildly spicy soup, a chowder of sorts made with milk, chiles, tomatoes, potatoes, and cheese, shows off that wealth of good dairy. The cheese of choice, queso Chihuahua, is a melting cheese that is a mainstay of the region. But Oaxaca, asadero. mozzarella, or even Monterey Jack can step in as dignified substitutes. Any type of…<\/p>\n