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.
Mexican cuisine has more soups than you can shake a spoon at and Caldo de queso is one of those delicious traditional soups. If you’re in the mood for a hearty, cheesy soup, you can’t go wrong with Caldo de Queso (Mexican Cheese & Potato Soup)
Craving other Mexican soups? try Mexican Vegetable Soup or Spicy Mexican Zucchini Soup
What is Caldo de Queso
This cheesy soup is considered by many Mexican families as comfort food. Hearty chunks of potatoes with tomatoes, green chiles, and of course cheese in flavorful chicken broth, the perfect soup for warming up on cold winter days.
Caldo de queso is generally accompanied by cilantro, chiltepin, or Totopos (fried corn tortilla chips).
This delicious soup may have originated in Hermosillo, Sonora, Mexico,(the northern part of Mexico)
Why I 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.
- 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
- Notes: Queso fresco is salty, and chicken broth might also be salty, so I'm careful when adding salt to the Caldo.
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.
- 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.
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Caldo de Queso
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