Caldo de Queso-Sonoran Cheese Soup

This is a modified recipe that my sister sent me from her suegra.

**A special note-if you think Tex Mex is even remotely edible, just keep going. This recipe is not for you

Wash, peel and then cut potatoes (Russet, Golden, whatever) into quarter inch cubes.

Fry in Canola oil until light brown.

In a separate pot, fry some finely diced onions in canola oil (the original recipe calls for lard in all frying but I have always used canola and the taste is fine)

Add 4 garlic cloves that have been crushed and finely chopped to the frying onions. When these are looking nice and golden add two finely diced/peeled tomatoes or a can of crushed tomatoes and let this cook for a couple of minutes. Throw in your roasted/canned green chilis (think hatch-nice and spicy). This is your soup base and will really flavor the whole pot.

Add potatoes to the mix. The recipe calls for a tablespoon of flour to thicken it but I have done it with and without and it and it doesn't make a huge difference. The penultimate step is to add water and 1.5 Tablespoons of Knorr chicken broth powder (not the cubed kind). You can add cheese to the whole pot or to individual servings. 

It is good either way, but if you might have leftovers then do it individually. I have used Jack, Mozzarella, and various other kinds. The trick is to use one that will hold up well in the hot broth and not get gross. The best I have had was a Mexican goat cheese but I have never been able to find the name of it and it is hard to find the right products in Texas. I also add a few sprigs of cilantro before serving.