If you’ve ever eaten at a Mexican restaurant, then you’re familiar with queso. It’s also known as cheesecake and is typically eaten with tortilla chips. Simple to prepare, it can be eaten for breakfast, lunch, or dinner. The consistency of the Caldo de queso and the flavors depending on how long it’s cooked, ranging from soupy to thick and creamy.
Everyone remembers fondly the first time they tried queso. It’s a magical blend of flavors that can warm even the coldest Texan heart. For most people, however, their first taste of queso comes at a restaurant or party—and it’s not always as authentic as it could be. So if you’re looking for an easy way to make sure your next party is a hit with guests, try this recipe for Caldo de queso. With only five ingredients and simple instructions, this recipe will ensure you never have to worry about what you have to include in your menu at dinner.
Caldo De Queso Recipe
Caldo de queso is a Mexican soup traditionally made with chicken broth, Cheese, potatoes, and tortillas. This simple Caldo de queso recipe doesn’t include tortillas, but it has all the other delicious ingredients. It can be prepared in under 30 minutes. It’s great for lunch or dinner on a cold winter night. Of course, you could serve it whenever you want! It’s perfect for any occasion.
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, chopped (about ¾ cup)
- 2 medium tomatoes, chopped
- 1 teaspoon dried oregano or one tablespoon of fresh
- 4 medium Yukon potatoes, chopped
- 1 teaspoon salt, more to test
- ¼ teaspoon pepper
- 6 cups chicken broth
- 3 roasted poblano peppers, loosely chopped
- 1 cup whole milk, room temperature
- 10 Ounces queso fresco chopped into 1-inch cubes
- Heat oil in a large pot over medium heat.
- Stir in onions and cook until they are sweating, just a few minutes
- Continue cooking for another minute after adding garlic
- Add tomatoes and oregano. Continue cooking for 2 minutes.
- Cook for another 5 minutes with potatoes, salt, and pepper
- Simmer chicken broth with salt and pepper
- Cover and cook for 15-20 minutes until potatoes are tender
- Remove the lid, add the peppers, and cook for two more minutes.
- Continue cooking for two additional minutes with the Cheese
- Remove from heat and stir in milk.
- The delicacies are ready. Enjoy them!
Tips on Adding Cheese to Soup Broth:
- Make sure to use “young” (not aged) Cheese with high moisture content and a low melting point. If you do not have access to queso fresco or Chihuahua cheese, other good options include medium cheddar, fontina, Gruyere, Swiss, or Muenster.
- Add the Cheese slowly to the broth, off the heat, constantly stirring, after grating it and combining it with a bit of cornstarch, about a tablespoon per pound. As you slowly add the Cheese, you can also use an immersion blender.
- Before adding the cheese, add a little acid to the broth. In this case, tomatoes provide some acidity, but you can also add a little beer or wine to the broth or even a squeeze of lemon or lime.