SONORAN CHEESE SOUP ALA EL NORTE

1/4 cup butter
1 1/2 cups diced onion
2 cups peeled and diced potatoes
2 green onions, diced
2 green chile, peeled, seeded, chopped Anaheim or New Mexico green chili peeled, seeded, and chopped
1 cup tomatoes, peeled, seeded, and chopped
1 1/4 cups chicken broth; or water
3 1/2 cups milk, lukewarm
6 oz Monterey Jack cheese, grated
1/2 tsp salt or to taste
1/4 tsp pepper or to taste

Over medium to medium-low heat, melt the butter and saute, the onion, potatoes, green onions, and chiles until they are soft but not brown, about 10 minutes.

Add the tomatoes and saute, over medium to medium-high heat for 3 minutes.

Next, add the chicken broth or water and bring the soup to a boil; then turn down the heat and simmer covered, for 15 minutes.

Remove the cover and add the milk and cheese. Stir the soup constantly and heat, without allowing to boil, until the cheese is melted and incorporated with the soup. Overheating the soup will cause it to curdle.

Season with salt and pepper to taste. Serve with hot flour tortillas and butter.

Servings: 4
Source: El Norte: The Cuisine of Northern Mexico by James W. Peyton