Caldo de Queso

Creamy and cheesy Caldo de Queso recipe. Caldo de Queso Con Papas is a hearty Mexican soup recipe loaded with soft potatoes, salty queso fresco cheese, flavorful broth and healthy vegetables. This Sopa de Queso recipe is ready in just 45 minutes.

Course Dinner, Lunch

Cuisine Mexican

Keyword Mexican Recipes, Poblano Peppers, Queso Fresco, Soup Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings bowls

Calories 420kcal

Author Darcey Olson

Cost $10

Equipment

Dutch Oven

Ingredients

2 tbsp Avocado Oil
½ small Onion, Diced
2 cloves Garlic, Minced
3 Roma Tomatoes, Cut Into Chunks
1 Chicken Bouillon Cube
6 cups Warm Water
¼ bunch Cilantro *Note 1
¼ tsp Mexican Oregano *Note 2
½ tsp Black Pepper
1/4-1/2 tsp Kosher Salt
2 Potatoes, Cut Into 3/4" Chunks *Note 3
2 Roasted Poblano Peppers
1 cup Warm Milk
10 oz Queso Fresco

Instructions

Add the avocado oil to a large saucepan or dutch oven and heat over medium heat. Add the onion and sauté for 3-4 minutes until soft and transparent.
Add the garlic and sauté for 30 seconds, until fragrant.
Add the tomatoes and cook for 5 minutes, stirring every minutes or so.
Turn up the heat to high and add the broth, cilantro, oregano, salt and pepper. Bring to a boil for about 1 minute.
Add the potatoes, cover the pan and cook until the potatoes are tender (about 20-25 minutes).
When the potatoes are soft, add the chilis and warm milk and gently stir to combine.
After a minute, turn off the heat, fish out the bunch of cilantro and stir in the cubes of cheese.
Let stand for 5 minutes before transferring to individual servings bowl. Garnish and enjoy!

Notes

Note 1 - We use about 5 full stalks of cilantro. Feel free to add more or less, depending on how much cilantro flavor you like.

Note 2 - You can use regular oregano if you don't have Mexican oregano on hand.

Note 3 - You can use any potato you like. We usually use yukon, russet or red.

Nutrition