Sopa de Queso (Cheese Soup with Green Chile and Potato)

From The Mexican Slow Cooker by Deborah Schneider

Serves: 6 peps

Times:  20 min Preparation, 30 min Slow Cook Time


1 Tbsp salted butter

1/2 white onion, finely diced

2 cloves garlic, minced

3 roma tomatoes, finely chopped

1 lb red or white potatoes

6 cups beef broth or vegi broth or chicken broth

1 tsp salt

3 poblano chiles, roasted, seeded and diced

10 oz Muenster cheese, grated


  1. Heat butter in a skillet over med heat, add onion and garlic cooking slowly for 2 minutes

  2. Add the tomato and cook stirring frequently until the pan is almost dry roughly 5 minutes

  3. Transfer to 5 quart slow cooker

  4. Peel the potatoes and cut into 1/2 in cubes (roughly 4 cups)

  5. Add to the slow cooker with the broth and salt

  6. Add roasted poblano chiles and cheese, stir slowly until the cheese melts

  7. Cook in slow cooker for  30 min and serve with cilantro

Roasting Poblano Chilies

  • Chiles can be placed underneath the ovens broiler for a few minutes till they start to blister and lightly charred on sides. This happens fast, so watch closely!!

  • Let chiles cool and remove stem, split open and remove seeds, rub off charred skin with your fingers and use the chiles as directed in recipes

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