This traditional Hispanic soup hails from the ocean-hugging, Baja California-facing state of Sonora in northwestern Mexico. The hint of smoke and salty bite of crumbled Cotija cheese add more than just taste. While you’re slurping, you may find yourself transported to a pristine coastline of sandy beaches and endless sunshine. Quite a feat for soup, right?
Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon smoked paprika
- 1 cup yellow onion, skinned cored, chopped (1 medium large onion)
- 6+ large garlic cloves, skinned and minced (You can’t add too much cooked garlic, and we will cook it, so don’t hesitate here.)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups Italian plum tomatoes, skinned and diced (or 14.5 ounce canned tomatoes)
- 3/4 cup (2 whole, large) Anaheim or poblano chiles, roasted, skinned, seeded, deribbed and chopped (or canned fire-roasted chiles)
- 8 cups chicken stock, homemade or store-bought
- 1½ pounds baby red potatoes, scrubbed and cut into 1-inch cubes (about 3 cups cubed)
Finishing
- juice of 1/2 lemon
- sea salt, to taste
- fresh ground black pepper, to taste
Garnishes
- ¾ cup Cotija cheese (or Queso Fresco for less bite), crumbled
- fresh cilantro (or parsley), stems trimmed
Accompaniments
- taco chips (fresh-fried restaurant quality if you can get them)
- fresh lemon wedges
- As always, collect and prepare all ingredients before beginning the recipe. You’ll thank me later.
- In a 4- to 5-quart soup pot, over medium heat, heat olive oil.
- Add smoked paprika and cook slowly, stirring constantly for 2-3 minutes to release the flavor.
- Reduce heat to low and add onion. Sauté, stirring constantly, until softened and transparent, about 4 minutes.
- Add garlic and oregano, and sauté for another minute, stirring constantly.
- Add tomato and sauté for about 5 minutes, stirring periodically, until juices release.
- Add chicken stock, raise heat, and bring to a boil.
- Add potatoes and cover. Simmer until potatoes are tender (10-12 minutes).
- Uncover pan and add prepared chilies and lemon juice.
- Season to taste with salt and pepper.
- To serve, ladle into 12-ounce soup bowls, and garnish with fresh cilantro or parsley sprigs and a spoonful of crumbled Cotija cheese.
- Accompany with taco chips and lemon wedges.
Storage
We LOVE one-liter Weck Jars for our weekly soup adventures. They’re lovely. Easy to use. Easy to store. And airtight.
Makes 2 quarts.
Copyright 11/4/24 Susan S. Bradley