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Title: Sonoran Cheese Soup Ala El Norte
Yield: 4 Servings

Ingredients

    1/4 c  butter
  1 1/2 c  onion; diced
      2 c  potatoes; peeled and diced
      2    green onions; diced
      2    green chile; peeled, seeded,
           chopped
           -- Anaheim or New Mexico
           -green chil
           peeled, seeded, and chopped
      1 c  tomatoes; peeled, seeded,
           -and
           chopped
  1 1/4 c  chicken broth; or water
  3 1/2 c  milk; lukewarm
      6 oz Monterey Jack cheese; grated
    1/2 ts salt; or to taste
    1/4 ts pepper; or to taste

Instructions

Over medium to medium-low heat, melt the butter and saute, the onion,
potatoes, green onions, and chiles until they are soft but not brown,
about
10 minutes. Add the tomatoes and saute, over medium to medium-high heat for
3
minutes. Next, add the chicken broth or water and bring the soup to a boil;
then turn down the heat and simmer covered, for 15 minutes.

Remove the cover and add the milk and cheese. Stir the soup constantly and
heat, without allowing to boil, until the cheese is melted and incorporated
with the soup. Overheating the soup will cause it to curdle. Season with
salt
and pepper to taste. Serve with hot flour tortillas and butter. Serves 4.
Typos by Brenda Adams

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Per serving: 487 Calories; 33g Fat (59% calories from fat); 24g Protein;
27g Carbohydrate; 98mg Cholesterol; 1444mg Sodium

_____

Contributor: James W. Peyton; El Norte, The Cuisine of Northern Mexi

Preparation Time: 0:00

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