Mexican Cheese Soup
This is the recipe my mom came up with to closely resemble the soup that came with every meal at our favorite Mexican restaurant.
- 24 oz tomato sauce
- 16 oz beef broth
- 3 medium potatoes peeled and chopped
- 8 oz water
- pepper and parsley to taste
- ½ or 1 round of Colby Cheese, cubed or any other melty cheese of your choice, we use Queso Fresco
- 8 oz can chopped tomatoes with chilis *optional for more heat/substance
Combine all ingredients except for cheese in a pot and bring to a boil.
When liquid is boiled, remove from heat, add cheese, and cover. Let sit until cheese is soft.