Caldo De Queso (Cheese Soup)

Source: Clays Kitchen

6 green chiles -- roasted & peeled
1/2 pound Mexican white cheese
3 medium potatoes
1 onion -- minced
1/4 cup tomato sauce
1/2 cup milk
2 tablespoons oil
6 cups water
1 teaspoon salt
1/2 teaspoon pepper

Peel and dice the potatoes. Fry in the oil a few minutes, until glazed.
Add the other ingredients, crumbling in the cheese. Cook at least 25
minutes, or until the potatoes are cooked.