Caldo de queso: A delicious cheese & potato soup from Sonora

Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal.

Even though I am not from northern Mexico, I still grew up eating this soup that my grandma Julia used to make. She will serve it with a dollop of jocoque instead of adding milk to the recipe and it was amazingly good!

What is Caldo de Queso?

Caldo de Queso is a mexican soup widespread and appreciated in the north of the country that originated in the state of Sonora.

A delicious and comforting soup prepared with potatoes, cheese and northern green chilies (Anaheim, California), all simmered in a delicious light tomato and onion broth flavored with garlic, oregano and cilantro to which is added a splash of milk to give it a very special flavor.

What type of cheese is used in Caldo de Queso?

The traditional cheese for Caldo de Queso is a cheese made in the Sonora countryside (queso de rancho sonorense), although as we know, it is not possible to find it outside the State. So, a fresh cheese that you can find wherever you live is also a good option.

RELATED: How to Make Queso Fresco.

I do not recommend using high-fat cheeses such as Gouda, Fontina, etc. Because they melt completely and the idea is that the cheese softens a bit but not that it loses its shape completely or disintegrates in the broth.

In this Caldo de Queso recipe, the cheese is the last thing that is added and only when the potatoes are well cooked and the heat is turned off, so with the heat of the broth the cheese will soften slightly.

What type of chillies can be used

The traditional recipe for this mexican potato soup calls for Anaheim green chillies, also know as California peppers. That is a type of peppers very easy to find in the mexican northers states, but not so much in the rest of the country; so, you’ll also find this soup made with chile poblano.

I suggest you use any type of green peppers you can find where you live. You’ll need first to roast them, peel and deseed them before cut them into strips.

Ingredients

CHEESE – In this recipe we used primo sale. An italian fresh cheese that despite the name, has a very low amount of salt on it. The texture is very similar to Queso Panela, a fresh cheese from Mexico.

POTATOES – Cut into cubes. Preferably the same size so that they cook evenly.

GREEN CHILLIES – The peppers that are traditionally used in Caldo de Queso is called Anaheim or California, it is a very popular type of green pepper that is easy to find in the northern states of the country. You can replace it with any green chile, preferably those that you can roast and remove the veins and seeds. I have used friggitelli, also known in other parts of the world as Italian green peppers.

TOMATOES – Chopped into small cubes or you can also blend them or use 2/3 cup of plain tomato sauce.

ONIONS – Finely chopped or cut into strips, my recommendation is to cook it slowly over low heat or you can also blend it together with the tomatoes.

STOCK – It can be chicken or vegetable to give the broth a little flavor. In Mexico it is very common to use powdered chicken bouillon (or in cubes). Or you can also use hot water as the recipe has lots of flavour anyway.

MILK – In the traditional Sonoran recipe for Caldo de Queso, a splash of milk is added to give it a light creamy touch. If you don’t want to add it, you can completely skip it because the soup is delicious anyway without it.

CONDIMENTS – Garlic, oregano, cilantro, salt and pepper. In the amounts you prefer, although I recommend to adjust the salt only at the end of the recipe, about two or three minutes before turning off the stove.

Ingredients for Caldo de Queso: Roasted peppers, garlic, pepper, oregano, salt, cilantro, milk, onions, potatoes, oil, tomatoes, queso fresco.

Caldo de Queso Recipe

Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan). Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.

Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.

In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.

Add the garlic and sauté for a minute stirring constantly to release its aroma.

Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.

Pour the broth (or hot water), add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.

Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).

Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.

Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving with warm flour tortillas.

Recipe notes

  • When seasoning the broth, take into account the type of cheese you going to add. If it is a very salty cheese, do not add too much salt to the soup.
  • If you don’t like the onion and tomato pieces in the broth you can blend them together with the garlic and fry this sauce with a little oil.
  • You can finely chop the cilantro and add it when you add the chillies if you prefer.
  • If you want to speed up the prep times, you can also use a can of roasted poblano peppers cut into strips.
  • If you love fall soups, try this amazing Vegan Lentil Pumpkin Soup from My Savory Adventures.

Caldo de Queso (mexican cheese and potato soup)

Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal
PREP 15 minutes
COOK 38 minutes
TOTAL 58 minutes
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Servings: 2

Ingredients 

  • 200 gr (3/4 cup) fresh cheese, cut in cubes
  • 680 gr (1.5 lb) potatoes, cut into cubes of 2cm/0.8"
  • Green chillies (Anaheim, California, Poblano, italian, etc.)
  • 200 gr (1 cup) Tomatos, diced
  • 50 gr (2/3 cup) onions , finely sliced
  • 6 cups (1.5 L) chicken broth or hot water
  • 120 ml (1/2 cup) whole milk
  • 1 garlic clove (finely chopped)
  • 1 tsp oregano
  • cilantro (a small bunch)
  • 3 tbsp oil (olive oil, canola oil, etc.)
  • salt and pepper

Instructions

  • Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
  • Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
  • Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
  • Add the garlic and sauté for a minute stirring constantly to release its aroma.
  • Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
  • Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
  • Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
  • Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
  • Turn off the heat and immediately add the cheese. Mix and let it rest 5 minutes before serving

notes

  • When seasoning the broth, take into account the type of cheese you going to add. If it is a very salty cheese, do not add too much salt to the soup.
  • If you don’t like the onion and tomato pieces in the broth you can blend them together with the garlic and fry this sauce with a little oil.
  • You can finely chop the cilantro and add it when you add the chillies if you prefer.
  • If you want to speed up the prep times, you can also use a can of roasted poblano peppers cut into strips.
Nutrition
Serving: 1grams | Calories: 280kcal
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One Comment

  1. Just an fyi, your recipe ingredients don’t specify how much broth or water and there’s no cilantro stated except in your notes. I used 8 cups of broth/water, hope it comes out good.

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