Mexican Potato Soup - cooking recipe

Ingredients

8 to 10 medium potatoes
2 lb. Jack cheese
hot water
fresh tomatoes, if possible (4 medium)
onion to taste (at least 1/2 medium)
chopped green chilies
1 stick margarine or more as needed

Preparation

Peel potatoes and chop into bite size pieces.
Chop onion into small pieces.
Cut tomatoes into small pieces.
Melt margarine in soup pot and add onions and cook slightly.
Add potatoes and fry briefly.
Add tomatoes and cook briefly.
Cover all with boiling water and cook until potatoes are tender.
Add 1 small can chopped chilies.
Cook 5 minutes.
Add 2 pounds small cubed cheese.
Allow to melt and serve with warm tortillas.