Caldo de Queso
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The northern parts of Mexico, and Sonora in particular, are the birthplace of the traditional soup caldo de queso. The harmonious combination of fresh ingredients and spices gives this dish its signature creamy texture and rich, savoury taste, making it both comforting and flavorful. The star of caldo de queso is a flavorful broth that simmers with chunks of potatoes, tomatoes, and poblano peppers. However, the cheese—usually a regional variety called queso fresco or queso panela—is the star ingredient. Melted into the soup, the mild, crumbly texture and mild flavour of these cheeses create a luxurious, creamy consistency. To improve the flavour profile as a whole, aromatic ingredients like garlic, onions, and cilantro are commonly used, and mild chilli peppers add a touch of heat. The versatility of caldo de queso lies in its ability to be adapted to personal preferences; some versions even include corn, zucchini, or other vegetables. Hot bowls of this soup, with warm tortillas or crusty bread on the side, make for a filling and traditional Mexican comfort meal.

What is Caldo de Queso?

The cherished Mexican dish known as caldo de queso, which translates to “cheese soup,” is a culinary masterpiece. This dish’s simplicity, heartiness, and rich flavours have made it a household staple since it originated in the northern Mexican state of Sonora.

The Origins of Caldo de Queso

Sonoran farmhouses are the birthplace of caldo de queso, a dish that evolved from a need to stretch ingredients that were easy to come by. The unique flavour of this soup is a result of using both traditional cooking techniques and fresh, local ingredients.

Key Ingredients

Caldo de queso has basic but delicious ingredients. Tomatoes, poblano peppers, and potatoes are the main ingredients. For a hearty foundation, simmer these veggies in a seasoned broth. Melted queso fresco or panela, the dish’s star ingredient, imparts a creamy texture to the soup.

Nutritional Value

In addition to being tasty, this soup is packed with healthy nutrients. The carbs in potatoes are vital, and the vitamins and antioxidants in tomatoes are a nice bonus. Poblano peppers are a great source of vitamin A and C and can give a dish a little heat. With the addition of calcium and protein from the cheese, this soup becomes a complete meal.

Cultural Significance

As a dish, caldo de queso represents Mexican culture and history. As a sign of hospitality and unity, it is frequently made when celebrating with loved ones. Mexican food is known for its inventiveness and resourcefulness, which are mirrored in its simple ingredients.

Making Caldo de Queso

Ingredients Needed

All you need to whip up a batch of caldo de queso is these ingredients:

4 medium potatoes, peeled and diced

2 large tomatoes, chopped 2 poblano peppers, roasted, peeled, and sliced

1 onion, finely chopped

2 cloves of garlic, minced

6 cups of chicken or vegetable broth

1 cup of queso fresco or queso panela, cubed

Fresh cilantro, chopped

Salt and pepper to taste

Olive oil for sautéing

Step-by-Step Instructions

Get the veggies ready first. Gather all of the ingredients: potatoes (peel and dice), tomatoes (chopped), poblano peppers (roasted and sliced), onion (finely chopped), and garlic (finely chopped).

Warm up some olive oil in a big saucepan on medium heat. Toss in the minced garlic and onion and cook, stirring occasionally, until the vegetables soften and release their aroma.

Toss in some roasted poblano peppers and chopped tomatoes to the pot. Allow the tomatoes to begin to dehydrate and release their juices by cooking for a short period of time.

Put the diced potatoes and chicken or vegetable broth into a saucepan and bring to a simmer. Simmer the mixture until the potatoes are soft, about 10 to 15 minutes after bringing it to a boil.

Toss in the cubed queso fresco or panela cheese to incorporate it. To achieve a creamy consistency, slowly stir in the cheese until it melts into the soup.

Before serving, add salt and pepper to the soup according to your taste. Just before serving, stir in a little chopped fresh cilantro. Spoon the steaming soup into plates and top with tortilla chips or toasted bread.


Combination with Zucchini

Some people like to add zucchini to their caldo de queso. With its bright and slightly sweet flavour, zucchini rounds out the dish, which is already rich with potatoes and cheese.

With Corn

Another typical ingredient in this soup is maize. With their delightful crunch and subtle sweetness, the kernels elevate the dish’s flavour profile.

Spicy Caldo de Queso

To add some heat to the soup, you can add jalapeños or other hot peppers. Creamy cheese and rich broth go wonderfully with the heat of the peppers.


Swapping out the chicken broth for vegetable broth will make it suitable for vegetarians. Even though it’s vegetarian, this version of the soup keeps all of its delicious flavours.

With Bacon

Crispy bacon pieces add another dimension of flavour to some recipes. The smoky, salty bacon enhances the soup’s flavour and makes it more decadent.

Cooking Tips

Choosing the Right Cheese

Important to the caldo de queso recipe is the cheese. Because of their mild flavour and smooth melting ability into the broth, queso fresco and queso panela are traditional choices.

Roasting the Peppers

To Bring Out Their Flavour, Roast the Poblanos First, roast the poblanos before adding them to the soup. Roasting is as easy as charring the skin over a gas hob or grill. After that, cut the peppers lengthwise and remove their skin.

Simmering for Flavor

For the most exquisite flavour melding, simmer the soup gently. Soup flavour develops with simmering time; consistency is adjusted accordingly.

Mash a few of the potatoes when they are soft if you want a thicker soup. Without adding any more ingredients, this will make the soup creamier.

Serving Suggestions

The ideal way to enjoy caldo de queso is hot, with some warm tortillas or crunchy bread. To round off the meal, try serving it with some sliced fresh avocado or a simple green salad.


What is the best cheese for caldo de queso?

The best cheese for caldo de queso is queso fresco or queso panela. These cheeses have a mild flavor and a crumbly texture that melts beautifully into the soup, creating a creamy consistency.

Can I freeze caldo de queso?

Yes, caldo de queso can be frozen. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to three months. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stove.

How do I make caldo de queso spicier?

To make caldo de queso spicier, you can add jalapeños or other hot peppers to the soup. Be sure to taste as you go and adjust the spice level to your preference.

Is caldo de queso vegetarian?

The traditional recipe for caldo de queso uses chicken broth, but it can easily be made vegetarian by using vegetable broth instead. This variation maintains the rich flavors of the soup while catering to a vegetarian diet.

What sides go well with caldo de queso?

Caldo de queso pairs well with warm tortillas or crusty bread. A side of fresh avocado slices or a simple green salad can also complement the soup nicely.


The rich culinary traditions of Mexico are embodied in caldo de queso, a hearty and comforting soup. Its flavorful and filling dish is the result of a few simple ingredients. Whether you’re looking for a hearty winter dish or a show-stopping main course for a family reunion, caldo de queso will not disappoint with its velvety texture and robust flavour. Learn how to make this popular Mexican soup at home by reading up on its many adaptations and helpful hints.