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Get ready for a flavor fiesta with Caldo de Queso! This Mexican soup is a scrumptious blend of tantalizing potatoes, zesty green chilies, and a savory chicken broth, all topped off with mouthwatering cheese. And no Caldo de Queso is complete without a side of crispy fried corn tortilla chips. Ole!
In Mexican cuisine, there are more soups than you can shake a spoon at, and Caldo de queso is one of those delicious traditional soups. There’s nothing better than a hearty, cheesy soup like Caldo de Queso (Mexican Cheese & Potato Soup). This soup is a favorite of many Mexican households and is often served as a side dish to main dishes. It’s easy to make and is sure to warm you up on a cold night. Serve with some crusty bread and you’ve got yourself a delicious meal.
Craving other Mexican soups? try Mexican Vegetable Soup or Spicy Mexican Zucchini Soup
Why You Will Love This Recipe
| •Budget-friendly recipe •This versatile recipe can be the main dish with bolillo rolls or served with a sandwich for a hearty lunch. •Gluten-free (Swanson veg broth is gluten-free) and vegetarian. •So easy to make! Everything is cooked in one pot. |
What is Caldo de Queso
Do you know what’s the ultimate hug in a bowl for Mexican families? This creamy, cheesy soup! Loaded with hearty potatoes, fresh tomatoes, spicy green chiles, and a good helping of ooey-gooey cheese all swimming in a lip-smacking chicken broth. It’s practically designed to thaw your winter blues. And, no bowl of caldo de queso is complete without a burst of flavor from cilantro, chiltepin, or a crunchy corn tortilla chip called Totopos. Rumor has it that this scrumptious soup hails from the northern city of Hermosillo, Sonora, in Mexico.
Ingredients for Caldo de Queso
- POTATOES – Russet or yellow potatoes
- ONIONS – white or yellow onion
- GREEN CHILES – Anaheim, poblano, or canned fire-roasted whole green chiles
- GARLIC – 4 garlic cloves minced or 1 tbsp store-bought minced garlic
- TOMATOES – Plum or canned fire-roasted diced tomatoes
- BROTH – chicken or vegetable broth(Swanson for gluten-free)
- CHEESE – Queso fresco, Queso panela, Chihuahua
- OREGANO – Mexican oregano or regular oregano
- LIQUIDS – Milk & water
- Salt & Pepper
How To Make Caldo de Queso
Easy to Make, Made in one pot, and so delicious!
- Heat a heavy-bottomed soup pot or Dutch oven until warm. Add enough oil to coat the bottom, add the onion and garlic, and sauté for 4 minutes over low heat until transparent and tender.
- Add tomatoes and cook for 2 minutes. Add chicken broth to the pot and bring to a gentle simmer, seasoning with a good pinch of salt.
- Once simmering, add potatoes, cover loosely, and cook potatoes for 30 minutes or until potatoes are tender.
- Uncover the pot and add the fire-roasted chiles and milk. Mix carefully and let the potato soup cook for 2 minutes.
- Turn off the heat and immediately add the cheese. Let sit for 5 minutes before serving.
What To Serve with Caldo de Queso
- Serve Caldo de Queso with bolillo rolls or flour tortillas
- Serve for lunch with a sandwich, torta, or a quesadilla
- Top with cilantro, chiltepín, or fried corn tortilla chips.
Storing
- You can make this delicious soup ahead and store it in the fridge for up to 4 days.
- You can freeze for up to 2 months in an airtight container.
We Recommend
Caldo de Queso (Mexican Cheese & Potato Soup)
Ingredients
- 1 white onion diced
- 1 can 7 oz Fire roasted whole chile peppers, cut into 2-inch strips
- 6 potatoes medium-sized, peeled and cubed
- 1 can 14.5 oz Fire roasted diced tomatoes, drained
- 8 oz queso fresco or panela cut into cubes
- 2 cups chicken broth
- 2 cups milk
- 1 garlic clove minced
- 1 tsp Mexican oregano
- 3 tablespoons vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a heavy-bottomed soup pot or Dutch oven until warm. Add enough oil to coat the bottom, add the onion and garlic, and sauté for 4 minutes over low heat until transparent and tender.
- Add tomatoes and cook for 2 minutes. Add chicken broth to the pot and bring to a gentle simmer, seasoning with a good pinch of salt.
- Once simmering, add potatoes, cover loosely, and cook until potatoes for 30 minutes or until potatoes are tender.
- Uncover the pot and add the fire-roasted chiles and milk. Mix carefully and let the potato soup cook for 2 -5 minutes.
- Turn off the heat and immediately add the cheese. Let sit for 5 minutes before serving.
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