Caldo de Queso is a Sonoran-style chunky potato and cheese soup made with hearty oversized chunks of potatoes in light, milky broth seasoned with green chiles, onions, and tomatoes. Caldo de Queso’s greatest treasure is at the bottom of the bowl where gooey, melty glops of Mexican cheese lie in wait
European settlers brought both cheesemaking techniques and cows. Tomatoes, chiles, and Mexican oregano are native to the Sonoran region. Evaporated milk adds a smooth creaminess and subtle sweetness to the Caldo de Queso’s broth.
Look for packaged, diced, roasted hot or mild Hatch, New Mexico or Anaheim chiles that are often simply labeled “green chile peppers” or “green chili.”
Serve Caldo de Queso with crushed dried chiltepin chiles on the side instead of hot sauce for an extra kick that doesn’t mask the subtle flavors of the soup.
Equipment
- 5+ quart Dutch oven or soup pot
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup water
- 4 medium Yukon Gold potatoes about 2 pounds, scrubbed and quartered
- 1 large tomato diced about 8oz
- 1 medium white onion diced about 8oz
- 1 7-ounce can chopped roasted Anaheim or Hatch green chiles, hot or mild,
- 1 tablespoon minced garlic about 4 cloves
- 1 to 2 teaspoons Knorr chicken flavored granulated bullion, or 1 tsp Diamond Crystal kosher salt if vegetarian, divided
- 1 12-ounce lowfat or nonfat evaporated milk
- 1 tablespoon dried Mexican oregano plus more for serving
- Freshly ground black pepper
- 8 ounces Queso Quesadilla, Oaxaca, or Mexican blend cheese, shredded
- 4-8 dried chiltepin chiles for serving crushed, optional
- 4-8 flour or corn tortillas for serving
Instructions
- In a 5+ quart Dutch oven or soup pot, combine broth, water, potatoes, tomatoes, onion, green chiles, garlic and 1 teaspoon bullion powder or salt if using.
- Remove from heat, Stir in the evaporated milk and Mexican oregano and simmer for 5 minutes longer. Taste and season with additional salt, teaspoon of bullion powder and pepper as desired.
- Put ¼ cup of shredded cheese in the bottom of each of 4 bowls, then ladle the soup over the top.
- Sprinkle with crushed chiltepin chile, and Mexican Oregano. Scoop bits of potato and cheese into warm corn and/or flour tortillas.
Notes
Versions of this recipe for Caldo de Queso were first published in my cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona and have been featured on Serious Eats.
