Sopa de Queso (Mexican Cheese Soup)

Not all cheese soups are the same. This cheese soup doesn't have the creamy nacho cheese-like consistancy, and it's actually quite interesting because the cheese you use doesn't really melt all the way, so you actually get real chunks of cheese with this soup. I used Juustoleipa cheese, which is a Finnish cheese I bought in Minnesota, but I recommend Cotija cheese. Since both these cheeses are salty, you don't need to add salt to the soup. Also, you can take some shortcuts, for example you can use canned mild diced green chiles instead of charring them like I did. And you can use chicken stock instead of chicken boullion and the water. But, this is the way my mom taught me how to make it and it's really good, especially on a cold Sunday evening and you're coming down with something. If you accompany this soup with a nice, super strong hot toddy, you will definitely be cured!

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
• Water
• 1 large tomato, diced
• A few sprigs of fresh cilantro
• 4 ounces Cotija Cheese or Juustoleipa cheese, cut into bite-sized cubes

DIRECTIONS

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....