Caldo de Queso
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
334 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
Mexican
Caldo de Queso
Description
Caldo de Queso combines roasted and peeled Anaheim peppers with sautéed onions and diced potatoes simmered in chicken broth. The soup incorporates peeled Roma tomatoes added after the potatoes are tender to enrich the broth's flavor and texture. Milk is stirred in near the end for a slight creaminess, and the soup is served by placing diced queso fresco cheese in bowls and pouring the hot soup over it, allowing the cheese to soften without fully melting.
The soup balances the slight sweetness of the peppers and tomatoes with mild heat from optional crushed chiltepin chiles. The potatoes provide heartiness, while the queso fresco adds a subtle tang and gentle richness. Overall, the texture is smooth yet chunky, with the cheese offering a tender contrast.
Caldo de Queso makes a warming first course or light meal. It pairs well with additional chiles or black pepper for heat adjustments, and can be served with traditional accompaniments like tortillas or bread. It showcases a rustic style that highlights fresh roasted chiles and simple ingredients.
Ingredients
- 4 Anaheim pepper see below, or Hatch or poblano peppers
- 1 onion chopped, white
- 2 tablespoons butter or oil
- 1 pound potato peeled and diced
- 6 cups chicken broth
- 1/2 pound Roma tomato
- 1 pound queso fresco cheese diced
- 1/2 cup milk whole
- chiltepin chiles to taste (optional, crushed
Instructions
- Roast the chiles over a gas flame or broiler until the skin has blackened. Put them in a bowl and cover the bowl with a lid to steam for a few minutes, then peel and seed the peppers and cut into strips.
- EASIER WAY: Use canned or frozen pre-roasted green chiles. This is what I do.
- In a heavy, lidded pot heat the butter or oil over medium-high heat and sauté the onions until wilted, but not browned. Add the potatoes and broth and bring to a simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
- Slice an "X" in the base of each Roma tomato and drop it in the soup. About a minute later, fish the tomatoes out and peel them; the "X" makes them easier to peel. Discard the skins, and diced the tomatoes, discarding the seeds.
- When the potatoes are done, add the tomatoes and strips of green chile, and the milk. Let this simmer a minute or two. Put the diced cheese in everyone's bowls and ladle the soup over them. Serve with chiltepin chiles or black pepper over top, and with flour tortillas or bread alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 803mg | 33% |
| Potassium | 448mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1074IU | 21% |
| Vitamin C | 11mg | 12% |
| Calcium | 471mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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