Ingredients
1/2 large white onion, peeled and sliced thin
5 small white rose potatoes, peeled and sliced into 1/3"-1/2" thick rounds
Olive oil
2 quarts water, brought to a boil
1 teaspoon chicken bouillon powder (soup base)
Salt to taste
6 - 8 large Anaheim chilies, roasted and peeled—you can buy them canned
whole 1 can evaporated milk
1 - 1 1/2 pounds Queso Fresco, Mexican cheese

Preheat a skillet and add 3 tablespoons olive oil.

Add the onions and potatoes and cook covered for 5 minutes or so. Take the stems off of the chilies, slice open and dip into a small bowl of water to remove the seeds.

Shred the chilies by hand into thin shreds or slices. When the onions and potatoes have cooked for 10 minutes or so, add them to the boiling water.

Add salt to taste and a teaspoon of the chicken bouillon. Add about half of the can of evaporated milk.

Cut the queso fresco into large cubes or chunks. Add the cheese and the chili shreds to the soup.

Bring the soup back to a boil, stirring.

Serve in bowls with hot corn tortillas on the side.

Serves 8-10.