How to Make Spicy Mexican Potato Soup

I take some canola oil and just cover the bottom of the pan and then turn the fire on to a medium to low medium heat. Now, the oil is hot, I’m going to add the potatoes and then after a moment, you can add the onions into the mix. Then you just continue stirring until the onions and the potatoes turn clear, probably about 10 minutes. So then, you want to cut the jalapeno in four places all the way up to the stem and then chop it very finely. You can keep the seeds in the jalapeno which is how I like it to give the soup a little bit more flavor and some spice but if you’re not a spicy food’s person; you can take the seeds out. Then you want to cook the jalapeno in the soup and then add the garlic in. Right after you add the garlic, stir it two or three times and you want to add the tomatoes. Stir and fry the potatoes in there for about a minute and then we’ll add the water here. I’m putting about two bowls of water, maybe two and a half. After adding the rest of the water, you can add some salt. Then you can check the soup every so often and if the water starts to boil down a little bit then you can just add some more water as the water will soak up in the potatoes and you want to cook the soup for about 40 to 45 minutes. About 40 minutes later. When the soup is almost finish, you’re going to add the very last ingredient which is the cheese. Munster cheese is the cheese that I like to add because it’s got a nice consistency and it melts into the soup. You just cube the cheese and I like a good amount of cheese in my soup. So right here, I’m using about a three quarters of a block of cheese. It’s been 45 minutes and the soup is cooked thoroughly. The potatoes are nice and soft, so I’m going to add the cheese, the very last part. I’m going to start by turning off the fire completely and then just taking the cubed cheese and just placing it in the soup. After a couple of minutes, you can see that the cheese is melted. I’m going to go ahead and serve the soup up. If you find the soup is too spicy, you can take a little wedge of lime and you can squeeze some into your soup and that will help to mute the spiciness. Have some soup. Ingredients 1½ tbsp canola oil 2 potatoes ½ white onion 1 jalapeno 3 cloves fresh garlic 2 tomatoes Salt to taste 8 oz Munster cheese Lime juice