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 depend on how long it’s cooked, ranging from soupy to thick and creamy.

Everyone remembers lovingly 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 a simple way to ensure your next party is a hit with guests, try this quick & easy process to make Caldo de queso. With only five ingredients and simple guidance, this process will ensure you never have to worry about what you have to include in your menu at dinner.

Process To Make Caldo De Queso

Caldo de queso is a Mexican soup normally 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

Directions To Make Caldo De Queso

  • 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 For 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. 

Points To Roast Poblano Chilli For This Soup

  • Spread the foil on the baking sheet and sprinkle it with the spray oil.
  • Chop the poblano in half from end to end and extract the stems and seeds. Make the peppers flat on the sheet pan, skin end on. touch the poblano with olive oil.
  • Put the pan on the rack in the middle and grill until the skin is black. Keep an eye on the chili peppers.
  • Extract the sheet pan from the oven, fold the foil around the pepper, and steam for 15 minutes. Uncover the foil and take out the hot skin from the pepper.
  • This soup was delectable. I loved it being a bit brothy but still cheesy. It was kind of a guilty / not guilty delight.

Beautify Ideas

The Caldo de queso can stand on its own without beautify, but there is no danger in filling your bowl with these things:

  • Sliced ​​avocado
  • sour cream
  • Pickled peppers
  • Pickled onions
  • Coriander or cilantro
  • Lemon juice
  • Hot sauce
  • tortilla strips (made by yourself with air fryer tortilla chips)
  • Dice-cut raw tomatoes – you can never have excessive!

For How Long Can This Be Kept In The Refrigerator?

Place the remaining soup in a closed container and keep it in the refrigerator for up to 3 days. To reheat, place in a pan over medium to high flame until slowly boiling.

What Should You Serve With Caldo De Queso

This soup is often served with corn chips. You can sprinkle some pieces on the top. From my point of view, a side dish-free soup is fine. I have some other recommendations as to what you can offer as a side or beautify.

Would you like to increase the amount of cheese? Sprinkle cheese on top of this soup and it won’t hurt and will give you a nice finish.

Maybe add herbs to this soup. I used fresh oregano grown in the garden. I haven’t tried it yet, but I think coriander is a good match for this soup. It doesn’t matter what you put on it, the soup is delicious and you can stand on your own.

Bottom Line

I am very happy and I hope you love it as much as I do. It’s a very delicious and pleasurable soup. You may have already made this and you may have found it, but in any case, it’s a nice dish. If you like this information please leave a comment and rating in the comments section below.

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