Caldo de Queso is a traditional cheese soup from Sonora, a northern state in Mexico bordering the US. It’s an easy-to-make meal at home, perfect for warming up on a chilly day. This comforting dish combines potatoes, hearty chunks of Tropical Queso Fresco, and smoked Anaheim peppers, a regional chili pepper, but you can substitute it with roasted Chile Poblano. The delicious Tropical Crema Mexicana adds creaminess to the already rich flavor. Serve it hot with warm tortillas or crusty bread and enjoy an authentic Mexican experience.
Ingredients
- ¾ cup Mexican Queso Fresco, cubed
- 3 potatoes, cubed
- 1-2 green chilies (Anaheim or Poblano) green chili peppers instead of chilies
- 1 cup tomatoes, diced
- ⅔ cup onions, finely sliced
- Chicken broth
- ¼ cup Crema Mexicana
- 1 garlic clove, minced
- 1 tsp oregano
- 3-4 sprigs cilantro
- 3 tablespoons olive oil
- Salt and pepper
Preparation
- Cut Mexican Queso Fresco into cubes. Set aside for later use.
- Roast the chili peppers and carefully remove their skin and all seeds and veins. Cut them into strips and set aside for later use.
- In a medium stockpot, heat the oil over medium heat. Add the onion and sauté for 4 minutes or until transparent and tender.
- Add the garlic and sauté for 1 minute, stirring constantly.
- Add the tomato and cook, stirring occasionally, for about 5 minutes or until the tomato has released its juice and the sauce thickens.
- Pour in the broth, add cilantro, and season with oregano, salt, and pepper. Set the heat to high and bring the soup to a boil. Simmer for 1 minute.
- Add the potatoes and cover the pot. Cook for about 20 minutes or until tender.
- Uncover the pot and add the roasted peppers and Crema Mexicana. Mix carefully and let the soup cook for 2 minutes.
- Turn off the heat and immediately add the room temperature Mexican Queso Fresco cubes. Mix and let stand 5 minutes before serving.
