Sonoran Cheese Soup (Caldo de Queso)
Caldo de queso Say it: KAHL-doh deh KEH-soh
Caldo de queso is a light, homestyle soup from Sonora in northern Mexico. Tender potato cubes and strips of mild green chile simmer in a tomato-scented broth, then fresh queso fresco or panela is added just before serving so it warms and softens but keeps its shape. The broth is savory and mild, the cheese is salty and creamy, and the potatoes make it quietly filling. It is popular as a comforting everyday meal, often served with warm flour tortillas for dunking.
Sonoran Cheese Soup (Caldo de Queso)
Caldo de queso
Pronounced KAHL-doh deh KEH-soh
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
If using fresh chiles, char them over a gas flame or under a hot broiler, turning, until blistered all over. Cover in a bowl for 10 minutes, then peel, remove stems and seeds, and cut into thin strips. If using canned chiles, drain and cut into strips.
In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and fragrant, about 3 minutes. Add the chopped tomato and oregano; cook until the tomato breaks down and looks jammy, about 4 minutes.
Add the potatoes, chile strips, water, and salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook, partially covered, until the potatoes are tender but still hold their shape, 15 to 18 minutes.
Reduce the heat to low. Gently stir in the cheese cubes; if using milk, pour it in and stir. Simmer just until the cheese is heated through and slightly softened but still in pieces, 3 to 5 minutes. Do not boil hard or the cheese may break or toughen.
Taste the broth and add more salt if needed. Ladle into bowls, top with cilantro, and serve immediately.
Regional variants
Some cooks add a splash of milk or evaporated milk for a creamier broth, while others add a few slices of fresh jalapeño for extra heat.
Cook's notes
- Use a mild, fresh cheese that does not melt completely, such as queso fresco, queso ranchero, or panela; in a pinch, a mild feta that has been rinsed can work.
- For a spicier broth, sauté one minced serrano or jalapeño with the onion and garlic.
- Stir gently after adding the cheese so the cubes stay whole and creamy.
Serve with
Warm flour tortillas and lime wedges; in Sonora it is often served as a light supper or starter.
Make ahead and storage
Best fresh; store cooled soup up to 3 days in the fridge and reheat gently, adding new cheese cubes if needed.
