Sonora Cheese Soup
I love this recipe because it's so easy to make yet feels indulgent. The combination of creamy cheese and the slight kick from the green chiles is irresistible. It's also a great way to sneak in some veggies, and the flavors only get better as the soup simmers.
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium red onion finely chopped
- 1 –2 poblano or Anaheim chiles seeds removed, thinly sliced
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt plus more
- 3 large garlic cloves thinly sliced
- 1 Tbsp. tomato paste
- 1 medium green or yellow summer squash cut into ½" pieces
- 1 lb. Yukon Gold potatoes 3–4 large, scrubbed, cut into ½" pieces
- 6 cups chicken broth not low-sodium
- 1 cup cherry tomatoes halved
- ⅓ cup oregano or marjoram leaves
- 1½ tsp. red wine vinegar
- ½ cup whole milk or half-and-half optional
- 10 oz. queso fresco cut into ½" pieces
Instructions
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add red onion, chile, and 1 tsp. Diamond Crystal kosher salt (or ½ tsp. Morton kosher salt). Stir with a wooden spoon and cook until the vegetables begin to soften, about 3 minutes.
- Stir in garlic and tomato paste, breaking up the paste to coat the vegetables. Then add the squash, potatoes, and broth. Increase the heat to medium-high and bring the broth to a simmer.
- Once simmering, reduce heat to medium and cook for 15–20 minutes, or until the potatoes are nearly falling apart.
- Add the cherry tomatoes and cook for another 3 minutes until they are warmed through but not bursting. Stir in oregano and vinegar, and let the soup simmer for 2 minutes to meld the flavors together.
- Remove from heat and stir in the milk (if using). Taste the soup and adjust seasoning with more salt if needed.
- To serve, divide the queso fresco between bowls and ladle the soup over the cheese, stirring gently to prevent clumping.
- Enjoy!
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