INGREDIENTS (serves 2)
- 2 large Anaheim chiles
- 1 large potato, peeled and cut into a dice
- 2 Tablespoons chopped onion
- 1/2 cube chicken bouillon, preferably Knorr
- 1 clove garlic, peeled
- 1 large tomato, diced
- A few sprigs of fresh cilantro
- 4 ounces Cotija Cheese or Juustoleipa cheese, cut into bite-sized cubes
Roast the Aneheims over a flame or under the broiler, until skins are charred. Place in a plastic bag, or container and let it steam for 10 minutes. Peel off charred skin; remove seeds and ribs and chop into a small dice. Set aside.
In a medium stock pan add 1 teaspoon olive oil and add onions. Saute on medium-high for one minute. Add the diced potato and saute another minute. Add the chicken boullion and the garlic and 4 cups cold water. Bring to a boil then lower heat and simmer for 10 minutes.
Add the diced tomato, diced green chiles and continue simmering until potatoes are tender, about 5 to 8 more minutes, but not falling apart. Add the cheese and cilantro and cook another 5 minutes; remove soup from heat. Just before serving, remove the garlic and serve soup with warm corn tortillas. Ummmm....