Ingredients
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2 tablespoons vegetable oil
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¾ pound potatoes, diced
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¾ cup chopped onions
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1 medium tomato, diced
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2 canned roasted Hatch green chile peppers, diced
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½ teaspoon salt, or to taste
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2 cups chicken broth
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½ cup heavy whipping cream
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½ cup milk
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6 ounces crumbled queso fresco
Directions
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Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
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Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutrition Facts (per serving)
| 342 | Calories |
| 23g | Fat |
| 26g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 342 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 50% |
| Cholesterol 60mg | 20% |
| Sodium 961mg | 42% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 10g | 20% |
| Vitamin C 23mg | 26% |
| Calcium 196mg | 15% |
| Iron 1mg | 6% |
| Potassium 598mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
