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Caldo de Queso (Mexican Cheese & Potato Soup)

Eunice Huerta
Caldo de Queso is a simple Mexican soup featuring potatoes, green chiles, chicken broth, and cheese. The soup is traditionally served with fried corn tortilla chips on the side.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican

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.
Keyword Caldo de Queso, caldo de queso y papas, mexican potato cheese soup, recipe for Mexican cheese soup
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