In some parts of Sonora, potato chunks are added to this typical regional soup. If queso Chihuahua is not available, use Monterey Jack or a medium-sharp Cheddar.
1 chile poblano
1 green bell pepper (capsicum)
3 tablespoons (1 1/2 oz/45 g) butter
1/2 cup (4 oz/125 g) chopped onion
5 cups (40 fl oz/1.25 l) chicken stock
2 tablespoons cornstarch (cornflour)
2 tablespoons all-purpose (plain) flour
3/4 cup (6 fl oz/180 ml)water
4 cups (32 fl oz/1 l) evaporated milk
1 teaspoon salt
1 teaspoon freshly ground pepper
4 oz (125 g) queso Chihuahua, finely chopped (about 1 cup) 1 cup (8 oz/250 g) chopped tomato
- Remove the stems, seeds and membranes from the chile and bell pepper and cut into a small dice; there should be about 1 1/4 cups.
- Melt 1 tablespoon of the butter in a skillet, add the onion and sauté for 2 minutes or until transparent. Add the chile and bell pepper and cook for 3 minutes. Set aside.
- Bring the stock to a boil in a large saucepan. Stir the flour and cornstarch into the water, add to the stock and stir constantly for 2 minutes. Add the milk and lower the heat. When it comes to a boil, add the bell pepper and chile and cook over low heat for 5 minutes. Add the salt and pepper and cook 2 minutes more. Add the remaining 2 tablespoons butter (1 oz/30 g) and set aside.
- Before serving, heat the soup and place 2 tablespoons of cheese and 2 tablespoons of tomato in the bottom of each bowl.