Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •¾ pound potatoes, diced
- •¾ cup chopped onions
- •1 medium tomato, diced
- •2 canned roasted Hatch green chile peppers, diced
- •½ teaspoon salt, or to taste
- •2 cups chicken broth
- •½ cup heavy whipping cream
- •½ cup milk
- •6 ounces crumbled queso fresco
Instructions
- Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
- Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 342
- Carbohydrate: 26g
- Fat: 23g
- Fiber: 3g
- Protein: 10g
- Sugar: 6g
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