Caldo de Queso con Papas y Elote

Ingredients

• 10 oz Cacique Ranchero Queso Fresco
• 3 minced garlic cloves
• 1/4 white onion
• 1 jalapeño
• 3 Roma tomatoes
• 5 roasted Poblano peppers
• salt
• pepper
• 4 cups boiling water
• 3 fresh corn
• 1 tablespoon chicken bouillon
• 1 teaspoon oregano
• 8 oz Cacique Crema Mexicana
• 3 potatoes
• small bunch of cilantro

Instructions

1. Cut Cacique Ranchero Queso Fresco into cubes.
2. Heat oil in a pot over medium-high heat.
3. Sauté minced garlic cloves and quarter of a white onion for about 2 minutes.
4. Add jalapeño and Roma tomatoes, and cook for another 2 minutes.
5. Add roasted Poblano peppers and season with salt and pepper, cooking for about 3 minutes.
6. Add 4 cups of boiling water, fresh corn, chicken bouillon, and oregano. Mix, cover, and cook for 10 minutes.
7. After 10 minutes, add Cacique Crema Mexicana and potatoes. Mix, cover, and cook for another 10 minutes.
8. Finally, add Cacique Ranchero Queso Fresco and cilantro. Cover and cook for 2 minutes.