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Best Easy Caldo de Queso Recipe

Name: Best Easy Caldo de Queso Recipe
Total time: 55 min
Yield: 340 g
Ingredients: russet potatoes 4 large; roasted green chiles (Anaheim or poblano), peeled and chopped 4 pieces; onion, diced 1 medium; whole milk 4 cups; water 4 cups; Queso fresco or mild white Mexican cheese, cubed 12 oz; olive oil 2 tbsp; garlic, minced 3 cloves; bay leaf 1 piece; salt 1.5 tsp; black pepper, freshly ground 0.5 tsp

A comforting Sonoran soup of potatoes, roasted green chiles, and melting cheese in a milk broth. This vegetarian, protein-rich family comfort food is unique to northern Mexico.

Cook 55 min Difficulty NORMAL 380 kcal

#vegetarian #high protein #mediterranean

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Ingredients

Main ingredients

russet potatoes 4 large
roasted green chiles (Anaheim or poblano), peeled and chopped 4 pieces
onion, diced 1 medium
whole milk 4 cups
water 4 cups
Queso fresco or mild white Mexican cheese, cubed 12 oz

Seasonings/Sauce

olive oil 2 tbsp
garlic, minced 3 cloves
bay leaf 1 piece
salt 1.5 tsp
black pepper, freshly ground 0.5 tsp

Nutrition summary

Carbohydrates 32 g 34%

Protein 21 g 22%

Fat 18 g 43%

Serving size 340g

Cooking steps

1

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent, then stir in minced garlic and cook 1 minute until fragrant.
2

Add peeled and diced potatoes, season with 1 tsp salt, and toss for 2 minutes to coat. Pour in water and add bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and gently simmer for 15–18 minutes until potatoes are just tender.
3

Stir in the roasted green chiles. Raise heat to medium and cook uncovered for 3 minutes for flavors to meld.
4

Lower heat to low and gradually pour in milk, stirring constantly. Bring just below a simmer — do not boil — and cook for 5 minutes to heat the broth through.
5

Remove the bay leaf. Gently stir in cubed cheese, keeping the heat low so the cheese softens but does not fully melt or dissolve. Season with remaining salt and black pepper to taste, then serve immediately while cheese is creamy and semi-melted.

Personalized Q&A

Q. What's the key ingredient in this Caldo de Queso recipe?

The defining ingredient of Caldo de Queso is queso fresco or mild white Mexican cheese. Its creamy, semi-melted texture and gentle flavor set this soup apart, creating comforting bites in every spoonful.

Q. What's the most important cooking technique for this soup?

Keeping the heat low when adding milk and cheese is crucial. This prevents the milk from curdling and the cheese from fully dissolving—resulting in a creamy broth with soft, pillowy cheese cubes that hallmark the dish.

Q. How do I prevent the potatoes from turning mushy?

Simmer the potatoes gently over low heat and monitor them closely, starting to check for doneness after 15 minutes. Stop cooking as soon as they're just tender, since they'll continue to soften slightly in the hot broth.

Q. How many calories and how much protein per serving?

Each serving of this Caldo de Queso contains about 380 kcal and 21 grams of protein, making it a great option for those seeking a protein-rich, satisfying vegetarian meal.

Best Easy Caldo de Queso Recipe

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