<b>Ingredients</b>
8 cups chicken stock<br>
6 medium to large potatoes, cubed<br>
⅓ cup scallions, chopped<br>
⅓ cup cilantro, chopped<br>
2 garlic cloves, grated<br>
½ teaspoon red pepper flakes<br>
1 cup low fat milk<br>
2 cups queso fresco, crumbled<br>
Salt & pepper to taste<br>
6 eggs (optional)<br>
2 cups chicken, shredded (optional)
<b>Step 1</b>
Chop all ingredients.
<b>Step 2</b>
Add cubed potatoes to chicken stock and bring to a boil.
<b>Step 3</b>
Add garlic, cilantro, scallions and red pepper flakes. Boil until potatoes are fork tender (about 10 minutes).
<b>Step 4</b>
Add milk and stir in cheese until melted. Season with salt and pepper. Divide among 6 bowls and serve.
<b>Step 5</b>
If you’re serving for breakfast, continue boiling and add eggs one at a time.
<b>Step 6</b>
For lunch or dinner, add shredded chicken and cook until heated through.