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http://www.thekitchn.com/feedburnermain

This South American soup holds many good and tasty things, from the tender pieces of potato to sweet nibbles of fresh corn. But let’s be real — the best part is the cheese. Queso fresco to be exact, which doesn’t fully melt, but rather softens into chewy morsels in the warmth of the milky broth. So good.

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