– 10 chili poblanos, fresh or canned
– 6 medium potatoes
– 6 medium tomatoes, peeled
– 1/2 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon cooking oil
– 4 to 6 cups water, as necessary
– Salt to taste
– 3 tablespoons granulated chicken broth
– 1 teaspoon parsley
– 1/2 teaspoon baking soda
– 2 1/2 cups milk
– 1 pound Oaxaca or mozzarella cheese, diced
If chilies are fresh, first roast them on a hot griddle until the skin blisters and turns brown. Put them into a plastic bag to “sweat” for about 10 minutes, then peel, devein and remove the seeds. If canned chilies are used, slit them and remove seeds. Rinse chiles in water and cut into long strips. Peel and cube the potatoes. Puree tomatoes in the blender and pour through a sieve to remove seeds.
In a 6-8-quart pan, fry the onion and garlic, potatoes and chili strips in the oil until the onion is soft. Add the pureed tomatoes and cook for 3 to 5 minutes. Add the water, salt, broth granules, parsley and baking soda.
In a separate pan, bring the milk to a boil, remove any “skin,” and add to the other mixture. Add about one-third of the diced cheese and let it melt.
In each individual soup bowl, put about 3 tablespoons diced cheese and pour the piping-hot soup over it.