a small bunch of cilantroTied up so that it's easy to remove later (see the notes section)
1cup 2% milkwarm
12 oz queso fresco or queso panelacut into 1 inch chunks
Heat 2 tablespoons of the oil in a medium or large pot. Add the onions and saute over medium heat about 4 to 5 minutes.
Add the garlic and cook for 1 minute.
Add the tomato and cook for 4 minutes or until they're soft.
Add the potatoes and salt, pepper and oregano. Mix well and cook for 3 minutes.
Add the water, chicken bullion and cilantro. Cover the pot with a lid and cook until the potatoes are cooked through. About 25 to 30 minutes.
When the potatoes are ready, add the chile strips and cook for 3 minutes. Add the warm milk (see the notes section #1) and the cheese.
Cook for about 5 minutes and remove the bunch of cilantro (see the notes section #2). Taste for salt & pepper to see if it needs more.
Serve warm and enjoy!
#1Milk - Make sure it's warm so that it doesn't curd when added to the hot broth. The milk is what gives that creamy consistency you see on the photos. I use 2% milk but you're more than welcome to use your preferred milk (even almond & coconut milk will do!) #2 - If you want to keep the cilantro in the soup, just chop it up instead of adding it in tied in a bunch. Additional notes:
Queso Fresco - This cheese does not melt and should stay in chunks for the most part.
Potatoes - I prefer Yukon potatoes for this soup but you can use any potato you like.