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Sonoran Cheese Soup Ala El Norte

Sonoran Cheese Soup Ala El Norte recipe image
This Sonoran Cheese Soup is a creamy, comforting classic from Northern Mexico. It features a rich base of melted Monterey Jack cheese, tender potatoes, and savory green chiles. The soup is thick and velvety, offering a perfect balance of mild spice and dairy richness. It is an ideal dish for cold evenings or family dinners. Simple to prepare with pantry staples, this recipe delivers authentic home-style flavor. Serve it hot with warm flour tortillas for a satisfying meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 235.9
Description
This Sonoran Cheese Soup is a creamy, comforting classic from Northern Mexico. It features a rich base of melted Monterey Jack cheese, tender potatoes, and savory green chiles. The soup is thick and velvety, offering a perfect balance of mild spice and dairy richness. It is an ideal dish for cold evenings or family dinners. Simple to prepare with pantry staples, this recipe delivers authentic home-style flavor. Serve it hot with warm flour tortillas for a satisfying meal.
Ingredients
  • 1/4 cup Butter
  • 1 1/2 cup Onion -- diced
  • 2 cup Potatoes -- peeled and diced
  • 2 green onions Green onions -- diced
  • 2 green chiles Green chiles (Anaheim or New Mexico) -- peeled, seeded, and chopped
  • 1 cup Tomatoes -- peeled, seeded, and chopped
  • 1 1/4 cup Chicken broth (or water)
  • 3 1/2 cup Milk -- lukewarm
  • 6 oz Monterey Jack cheese -- grated
  • 1/2 tsp Salt -- or to taste
  • 1/4 tsp Pepper -- or to taste
Directions
  1. 1
    Melt butter in a large pot over medium to medium-low heat.
  2. 2
    Add onion, potatoes, green onions, and green chiles.
  3. 3
    Sauté vegetables until soft but not brown, about 10 minutes.
  4. 4
    Add chopped tomatoes and sauté over medium to medium-high heat for 3 minutes.
  5. 5
    Pour in chicken broth (or water) and bring the mixture to a boil.
  6. 6
    Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
  7. 7
    Remove the lid and stir in the lukewarm milk.
  8. 8
    Gradually add grated Monterey Jack cheese while stirring constantly.
  9. 9
    Heat gently without boiling until cheese is fully melted and incorporated.
  10. 10
    Season with salt and pepper to taste.
  11. 11
    Serve hot with warm flour tortillas.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 235.9kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 107.2mg5%
Total Carbohydrate 28.8g10%
Dietary Fiber 4.2g17%
Sugars 4.8g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not allow the soup to boil after adding the cheese and milk, as high heat will cause the dairy to curdle. Keep the heat low and stir frequently.

For a vegetarian version, ensure you use vegetable broth instead of chicken broth.

This soup is best served immediately. If reheating, do so gently over low heat, adding a splash of milk if it becomes too thick.

You can substitute Monterey Jack with Oaxaca or Queso Blanco for a different flavor profile.

Keywords: sonoran, cheese, soup, mexican, creamy, potato, green chile, comfort food, dinner, warm, monterey jack, easy, homemade, vegetarian, tomato, broth
Read it online: https://www.chefs-mate.com/recipe/sonoran-cheese-soup-ala-el-norte/