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This caldo de queso is a hearty soup made with cheese, potatoes, and veggies. It’s sweet, spicy, salty, and absolutely delicious. A Mexican classic soup that’s perfect for a busy weeknight meal.
If you enjoy Mexican soup recipes like this sopa de fideo, then you will definitely love this caldo de queso.
Why I Love This Recipe
- It’s very economical and it feeds a crowd! It only requires a handful of ingredients and cooks in under 30 minutes.
- Packed with flavor, the sweet corn adds sweetness while the chili powder and roasted poblano pepper adds heat and texture.
- The queso fresco gets nice and soft and it’s what makes this soup extra comforting and delicious.
- Makes the best leftovers. Place the soup in an air-tight container and refrigerate for up to 3 days. Let the soup cool completely before refrigerating.
Ingredient Notes
Queso Fresco – A soft moist cheese that can be found in the dairy section of your local supermarket.
Corn – While corn isn’t traditional in caldo de queso, I like to add it because I love sweet corn! Feel free to omit it if you want to make it more authentic.
Top Tips
- If you want it extra spicy, add some fresh jalapeno peppers or green chilies.
- Although this soup isn’t thick, feel free to use heavy cream instead of milk to make it creamier.
- Make sure you use hot milk so it doesn’t curdle.
- Not a fan of potatoes? Use pasta noodles instead.
- If you don’t have chicken bouillon paste or powder, use chicken stock.
What Type Of Potatoes Should I Use?
I used russet potatoes but you can use any type you have on hand. Red potatoes or Yukon gold potatoes work perfectly.
What Can I Serve This Caldo De Queso With?
I usually serve it on its own but you can, of course, serve it with crusty bread or a side of cilantro lime rice. Some fresh cilantro, a dash of hot sauce, and some fresh lime go great with this as well.
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Caldo De Queso
Ingredients
- 20 ounces queso fresco , cubed
- 1 onion, finely diced
- 2 garlic cloves , finely minced
- 3 tomatoes , diced
- 1 poblano pepper , roasted and roughly chopped
- 1/2 cup corn
- 2 potatoes, cubed
- 1 tsp oregano
- 1 bay leaf
- 6 cups water
- 1/2 tbsp chicken bouillon paste , or powder
- 1 cup hot milk
- Oil
- 1/2 tsp chili powder , optional
- Salt and pepper to taste
Instructions
- Add oil to a large pot and heat over medium-high heat.
- Add the onions and tomatoes and cook for 3 minutes.
- Stir in the garlic, chili powder, oregano, and bay leaf. Season with salt and pepper. Cook for 30 seconds.
- Add the potatoes, chicken bouillon, water, and cover. Cook for 20 minutes or until the potatoes are fork-tender.
- Stir in the hot milk, corn, and peppers. Season generously with salt and pepper. Cook for 2 minutes.
- Garnish with fresh cilantro, if desired and enjoy!
Notes
- If you want it extra spicy, add some fresh jalapeno peppers or green chilies.
- Although this soup isn’t thick, feel free to use heavy cream instead of milk to make it creamier.
- Make sure you use hot milk so it doesn’t curdle.
- Not a fan of potatoes? Use pasta noodles instead.
- If you don’t have chicken bouillon paste or powder, use chicken stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
