1 onion, minced
2 roasted green chiles, diced with skins and seeds
    removed or 1 (3 ounce) can diced green chiles
3 fresh tomatoes (or canned)
3 raw potatoes, diced
1 pound longhorn cheese, grated
1 clove garlic or 1/3 teaspoon garlic powder
8 cups water
5 or 6 chicken bouillon cubes
1 teaspoon salt
1 teaspoon vegetable oil

Fry onion slightly in oil. Add chiles and tomatoes and cook for a short while. Dissolve bouillon cubes in 8 cups water. Add water, salt, potatoes and garlic. Simmer until potatoes are done, about 30 minutes.

Ladle soup into bowls. Top each bowl with generous dollops of grated cheese. Chop cilantro and use as a garnish on top of soup.