Mexican Potato and Cheese Soup

YIELD: 12 servings

3 Tbsps. vegetable oil
1 ½ cups yellow onion, chopped
4 green chilis, peeled, seeded, diced
4 potatoes, peeled, diced
2 cups Roma tomatoes, diced
1 cup chorizo, diced (optional)
½ cup cilantro, chopped
1 ½ qt. vegetable or chicken stock
Salt and pepper, to taste
¾ cup queso fresco, crumbled

1. Saute onion, chilis, potatoes, tomatoes, chorizo and cilantro in oil.

2. Add stock; cook until potatoes are soft.

3. Add salt and pepper to taste.

4. Add cheese before serving.

Photo and recipe: Idaho Potato Commission/Maria Acuna Pacheco, Eurest