Mexican Potato and Cheese Soup | Idaho Potato Commission

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 cups yellow onion, chopped
• 4 each green chili, peeled, seeded, diced
• 4 each Idaho® potatoes, peeled, diced
• 2 cups Roma tomatoes, diced
• 1 1/2 quart vegetable or chicken stock
• Salt and pepper to taste
• 1/2 cup cilantro, chopped
• 1/2 cup scallions, sliced
• 1 cup chorizo, diced (optional)
• 3/4 cup queso fresco, crumbled