This caldo de queso is a simple cheese and potato soup that is sure to become a family favorite. This easy comfort soup recipe features some familiar ingredients like onions, tomatoes, and potatoes, as well as Mexican ingredients like long green chiles and queso fresco.
A traditional recipe from northern Mexico, this caldo de queso, a Mexican cheese soup, is a comfort food that will delight your taste buds.
Try more of my Mexican inspired recipes like my Instant Pot Carne Guisada and my Taco Soup!
Why this recipe works
Green chile flavor - roasted long green chiles add a distinctive flavor
Pantry friendly - most of the ingredients are probably already in your pantry or are readily available at your local grocery store.
Hearty - this delicious soup isn't loaded down with heavy cream, but is instead full of hearty potato and fresh cheese.
Ingredients
Long green chiles - Anaheim peppers (these are know as "California peppers") and Hatch green chiles both qualify as long green chiles. If you can't find them, you can substitute with poblano peppers (they are dark green and much wider in width). I have bought frozen green chiles from Trader Joes and other grocery stores, but they aren't roasted, which is totally fine and will still work great in this soup. If you can't find fresh or frozen varieties, I'd use canned whole green chiles (roasted, if possible).
Oil - any kind will do such as olive oil, canola, or vegetable oil
Onions - I love sweet yellow onions, but white onions or even red onion will work too.
Garlic
Tomatoes - roma or vine ripened
Potatoes - I used Yukon gold potatoes because I love the flavor and texture. They will soften as they cook but they will keep their shape and won't get too soft. If you like really soft potatoes, I'd use russet potatoes. Red potatoes can be substituted.
Salt and pepper to taste
Dried oregano
Water - if using bouillon or powder. Skip this if using chicken broth.
Chicken bouillon - you can use the cube form or the powder or use chicken broth or chicken stock.
Fresh cilantro
Milk - add milk if you want a creamier soup, but it's optional. I like whole milk, but 2% will also work. 1% or skim milk is pretty light, but if you are used to it or cutting back on fat and calories, it's a great option. If you are dairy sensitive, you can also skip the dairy. I don't recommend a milk substitute because it will alter the intended taste of the soup.
Cheese - queso fresco is a fresh Mexican cheese used for crumbling but in this recipe, it's going to be cut into cubes. It will not melt, but if you prefer soup with stringy, melty cheese you can to it with shredded cheddar.
Instructions
- To roast the long green chiles: I roasted mine over a gas burner until completely charred and blackened. I set them on a dinner plate then placed another plate on top and let them steam for about 10-15 minutes. Peel the skin off then slice for the recipe. Do not rinse the chiles to remove the skin, just use your fingers. You can also use a zip top bag to steam. For a more detailed information on roasting chiles, read this post.
- Heat oil in a large pot over medium heat. Add sliced onions and chopped garlic and cook until softened, about 4 or 5 minutes.
- Add chopped tomatoes, dried oregano, and salt and pepper. Cook until softened, about 3 minutes.
- Add potatoes, mix well then add water and bouillon. Stir soup ingredients to combine. Bring soup to a simmer, then add a small bunch of fresh cilantro (I used about 5-6 long sprigs). Cover and simmer until potatoes are fork tender, about 25 to 30 minutes (depending on type of potato used).
- When potatoes are tender, remove the cilantro and discard. Add milk and sliced green chiles. Warm milk first, if desired. Stir and heat through. You can add the cheese cubes to the caldo de queso at this point, or you can place them in soup bowls and pour the hot soup over.
Quick facts
Queso fresco means "fresh cheese" in Spanish. It's a soft Mexican cheese similar to the texture of feta cheese, but not nearly as salty. It's made from cow's milk and is mild in flavor and often crumbled on dishes like enchiladas, huevos rancheros, and tacos.
The state of Sonora borders the United States at Arizona and parts of New Mexico. Popular dishes include Gallina pinto - a hearty soup made from slow cooked beef, pinto beans, and hominy. Coyotas are a stuffed pastry similar to a cookie. Caldo de queso - a chile verde and potato soup simmered in chicken broth and topped with queso fresco. And Carne asada - marinated and charcoal grilled or barbecued skirt steak served with flour tortillas, beans and plenty of salsas.
Top tips
- If you are rushed for time, skip roasting the chiles and used canned or frozen.
- Serve caldo de queso with corn chips, tostada chips, flour tortillas, pico de gallo, and chopped cilantro. It's also really good with crackers and crusty bread.
- I used Cacique brand queso fresco.
How to store
Let soup cool before storing in an air-tight container. Keep in the refrigerator for 3 or 4 days.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat in on the stove top or microwave until hot.
What goes good with caldo de queso?
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📖 Recipe
Caldo de Queso
Ingredients
- 2-3 long green chile Anaheim or Hatch, roasted, peeled, and sliced or diced
- 2 tablespoon oil mild flavored
- ½ cup onions sliced thinly
- 2 garlic cloves finely minced
- 3 tomatoes roughly chopped
- 1.5 pounds gold potatoes cubed into bite sized pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried oregano
- 6 cups water
- 1 bouillon cube or 2 teaspoon bouillon granules or 6 cups low sodium chicken broth
- 6 springs fresh cilantro
- 1 cup milk
- 12 oz queso fresco chopped into bite sized pieces
Instructions
To Roast Green Chile
- I roasted mine over a gas burner until completely charred and blackened. I set them on a dinner plate then placed another plate on top and let them steam for about 10-15 minutes. Peel the skin off then slice for the recipe. Do not rinse the chiles to remove the skin, just use your fingers. You can also use a zip top bag to steam.
For the soup:
- Heat oil in a large pot over medium heat. Add sliced onions and chopped garlic and cook until softened, about 4 or 5 minutes.
- Add chopped tomatoes, dried oregano, and salt and pepper. Cook until softened, about 3 minutes.
- Add potatoes, mix well then add water and bouillon. Stir soup ingredients to combine. Bring soup to a simmer, then add a small bunch of fresh cilantro (I used about 5-6 long sprigs). Cover and simmer until potatoes are fork tender, about 25 to 30 minutes (depending on type of potato used).
- When potatoes are tender, remove the cilantro and discard. Add sliced green chiles and milk. Warm milk first, if desired. Stir and heat through. You can add the cheese cubes at this point, or you can place them in soup bowls and pour the hot soup over.
Notes
- If you are rushed for time, skip roasting the chiles and used canned or frozen.
- Serve with corn chips, tostada chips, flour tortillas, pico de gallo, and chopped cilantro.
- Let soup cool before storing in an air-tight container. Keep in the refrigerator for 3 or 4 days. Freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat in on the stove top or microwave until hot.
Nutrition
This recipe was adapted from Muy Delish.
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