Caldo De Queso
This caldo de queso is a hearty soup made with cheese, potatoes, and veggies. It's sweet, spicy, salty, and absolutely delicious.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Mexican
Servings: 8
Calories: 259kcal
- 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
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!
- 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.
Calories: 259kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 560mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1128IU | Vitamin C: 20mg | Calcium: 456mg | Iron: 1mg