INGREDIENTS:
Roast 4 anaheim chiles, take the seeds out & peel/slice
(put chile aside until end)
half an onion
2 garlic cloves
3 roma tomato
*Sauté for 10 – 15 mins or until soft*
– Add 3 or 4 chopped white potatoes
– 1/2 teaspoon pepper, 1/2 teaspoon oregano, or to your liking
– 1 teaspoon knorr tomato bullion and 1 teaspoon chicken bouillon
– 3 cups of water
– cilantro to your liking
Let cook 20 mins or so
– 1 cup of milk (must be warm so it wont separate the soup)
– Add chile & salt to your taste, stir and sit for 3 mins to let the flavor mix
– Chop and add 1 round of queso fresco (always add last)
turn off heat, stir and serve