Title: Mrs. Ortiz' Mexican Potato Soup
Categories: Soup Mexican Chicken
Yield: 6 Servings
| 5 | | Potatoes, sliced like fries |
| 2 | md | Tomatoes, diced |
| 1 1/2 | md | Onions, diced |
| 2 | | Cloves garlic, minced |
| 2 1/2 | ts | Chicken bouillon base |
| 2 1/2 | ts | Butter |
| 5 | | Ham slices, diced |
| 2 | | Serrano peppers, left whole |
| 5 | | Slices muenster cheese, sliced lengthwise |
| | | Water to cover potatoes |
| | | Salt to taste |
Slice potatoes lengthwise like large fries; place in bowl. Cover potatoes
with water. Meanwhile, puree tomatoes, onion and garlic. Heat butter in in
skillet; add tomato mixture and blend in chicken bouillon. Stir
occasionally until mixture becomes moderately thick. Place potatoes and
water in large, covered pan on medium heat then add tomato mixture, whole
serrano peppers (pierced down the side with a knife if more heat is
desired), and ham (or wait to add ham with cheese). Add salt and stir well.
Cook over medium heat, stirring occasionally until potatoes are cooked
(some of them will break up a bit, and this is okay). Add cheese slices to
soup (and ham if not yet added) and stir thoroughly. Cover and reduce heat
to simmer for approximately 10 minutes. Serve and enjoy. Source: Mrs.
Raquel Ortiz, Mexico City. MM by Joseph Ortiz. From: Lyn Ortiz
Date: 05-19-96 (F) Cooking Ä