Begin with lightly oiling your green chiles and tomatoes. Next, place your chiles directly over a gas flame to chard the vegetables, turning them occasionally until the skins are blistered and blackened. This step is key, as it is what adds the flavor to the soup. Once roasted, allow them to cool off and begin slicing them into bite sized pieces. Prior to slicing the green chiles, ensure that the seeds and stems are taken out and thrown away.

In a large pot, heat a bit of oil over medium heat. Throw the sliced chiles and tomatoes into the pot and fry until you see a juice starting to come out from the vegetables and penetrate into the oil. This creates the flavor base of your soup—a slightly sweet, slightly tangy foundation that balances the rest of the ingredients. This should be stir fried for about 5 minutes.

Add the cubed potatoes to the pot, followed by the chicken bone broth. Season with salt and pepper. Stir everything together and bring it to a gentle boil.

Once boiling, reduce the heat to a simmer, cover the pot and let it cook until potatoes soften, but not falling apart. You want them soft enough to bite through easily, but still holding their shape.

This is an important stage of the recipe. Overcooked potatoes will turn mushy and cloud the broth, while undercooked ones will feel out of place in an otherwise comforting dish.

Add the cubes of queso fresco directly into the hot soup. Turn off the heat and let the soup sit for a few minutes.

Unlike cheeses that melt completely, these cheeses soften and warm through while maintaining their shape. When you ladle the soup into bowls, each serving will have tender chunks of cheese that are creamy on the inside and slightly firm on the outside.

Ladle the soup into bowls and garnish with freshly chopped cilantro. Although even without the cilantro garnish, the bowl will pack a tasteful punch.

If you like, you can serve it with warm buttered up tortillas on the side. Some people also like to add a spoonful of salsa for extra heat.