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Two bowls of Caldo de Queso with oregano, pepper, and salt shown on the side.

Caldo De Queso

  • Author: Ben Myhre
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 Bowls of Soup 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

Caldo De Queso is a delightful, comforting, Mexican soup that is easy to make, but unique enough to make it a special dish. Give this cheesy, spicy soup a try!


Ingredients

Scale

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped (about ¾ cup)
  • 2 medium tomatoes, chopped
  • 1 teaspoon dried oregano or one tablespoon of fresh
  • 4 medium Yukon potatoes, chopped
  • 1 teaspoon salt, more to test
  • ¼ teaspoon pepper
  • 6 cups chicken broth
  • 3 roasted poblano peppers, loosely chopped
  • 1 cup whole milk, room temperature
  • 10 Ounces queso fresco chopped into 1 inch cubes

Instructions

  1. In large pot, add oil and heat to medium
  2. Add onions and cook until sweated, just a few minutes
  3. Add garlic and allow to cook another minute
  4. Add tomatoes and oregano. Allow to cook for about 2 minutes
  5. Add potatoes, salt, pepper and cook for another 5 minutes
  6. Add chicken broth and bring to a simmer
  7. Cover and cook until potatoes are tender, about 15-20 minutes
  8. Remove cover, add peppers and cook for 2 more minutes. 
  9. Add Cheese and cook for 2 more minutes
  10. Remove from heat and add in milk and stir.
  11. Serve 

Notes

  • Remove milk from the fridge at beginning of cooking to bring to room temp and avoid curdling.

Nutrition

  • Serving Size: 1/6 of Total
  • Calories: 324 calories
  • Sugar: 5 g
  • Sodium: 464 mg
  • Fat: 20 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 5 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Protein: 11 g
  • Cholesterol: 15 mg

Keywords: Caldo De Queso