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Caldo de queso is an easy Mexican soup made with potatoes, roasted Anaheim peppers, sautéed onions, tomatoes, and soft chunks of panela cheese.
I’m a total soup person. Like, if soups had their own food group, I’d be all in. They’re the easiest way to take whatever’s hanging out in your kitchen and turn it into something cozy and delicious.
Mexican soups are especially close to my heart – they’re usually packed with veggies, super flavorful, and somehow always hit the spot. This caldo de queso is one of my favorites. It’s simple, low-effort, and still feels special every time I make it.
Why You’ll Love This Recipe
- It’s not your usual caldo. You’ve probably had caldo de pollo or caldo de res, but caldo de queso is a little different. It’s lighter, super comforting, and has this amazing cheesy twist that makes it feel kind of special.
- It’s naturally vegetarian. No need to swap anything out. It’s made with roasted Anaheim peppers, onion, tomatoes, potatoes, and melty chunks of Mexican cheese (so good). You can totally add some shredded chicken, beans, or ground beef if you want to bulk it up.
What is Caldo de Queso?
Caldo de queso (aka cheese soup) is a comforting Mexican dish from the state of Sonora that’s super simple to make.
It’s made with soft chunks of queso panela or queso fresco that hang out in the broth and soak up all the good flavors from the roasted Anaheim peppers, potatoes, onions, tomatoes, and a few other everyday ingredients.
It’s not spicy and perfect for a low-key lunch or dinner any day of the week.
Ingredients You’ll Need
- Panela cheese or queso fresco: The star of this simple soup is the chunks of creamy and fresh Mexican cheese. You need to use a cheese that doesn’t melt, so queso panela or queso fresco is best. The cheese is added at the end so it keeps its shape, but it infuses its creamy and slightly salty flavor into the soup as you eat it. It’s seriously so good.
- Anaheim peppers: Anaheims are perfect in this soup because they’re mild but still pack lots of flavor. You could also use poblano peppers for a smoky version.
- Roma tomatoes: These are sautéed and add great flavor to the broth. Some variations remove the seeds and pulp, but I find they add extra depth.
- White onion and garlic: Lots of thinly sliced white onions are sautéed just like the tomatoes and add a touch of sweetness.
- Yukon gold potatoes: These potatoes are best since they’re sweet and creamy, but feel free to use other potatoes like red or russet.
- Broth: This is the base of the soup. Chicken broth is traditionally used to make it, but if you want to keep it vegetarian, use vegetable broth.
- Whole milk: Adds some creaminess and complements the flavor of the Mexican cheese. To make it extra creamy, use half and half or heavy cream instead.
- Mexican oregano and salt: This soup doesn’t require extra seasonings, just a simple mix of salt and Mexican oregano to really highlight the natural flavors of the veggies.
(See the recipe card below for the full measurements and instructions.)
How to Make Caldo de Queso
Roast the Anaheim peppers under the broiler until blackened and blistered, then cover them to let them sweat, peel off the blistered skin, and slice them into strips.
Sauté onions, tomatoes, and garlic in a large pot or Dutch oven until the onions are translucent and the tomatoes start to soften.
Add the potatoes and cook for an additional 5 minutes, stirring occasionally. Then add the broth, salt, and oregano and cook the potatoes until fork-tender.
Stir in the milk, roasted peppers, and cheese, and cook uncovered for an additional 5 minutes to allow the flavors to meld. Serve!
Recipe Tips & Variations
- Use the right cheese. Caldo de queso features chunks of Mexican cheese, so it’s important not to use a creamy, melting cheese. Queso panela or queso fresco work best.
- Cut your potatoes evenly. This helps them cook at the same rate and prevents any from turning to mush while others are still firm.
- Make it spicy. Traditionally, this soup is topped with chiltepin peppers, which are very spicy. They’re not always easy to find, so a pinch of red pepper flakes works just as well.
- Make it creamy. Use ½ cup of heavy cream instead of milk to make this soup extra creamy.
- Swap the peppers. You can easily use other peppers like poblanos if you don’t have Anaheim peppers on hand.
- Add protein. Shredded chicken, pinto beans, and ground beef are some great options.
Serving Suggestions
Caldo de Queso is simple but packed with flavor that pairs well with almost anything. Round out the meal with a slice of bolillo bread, fresh corn tortillas or flour tortillas, salsa Mexicana, chile de arbol salsa, or garnish with cilantro and chopped onions.
More Authentic Mexican Recipes
If you try this recipe, please leave a rating and review in the comments below. I love hearing your feedback!
Caldo de Queso
Ingredients
- 4 Anaheim peppers
- 2 tablespoons olive oil
- 4 Roma tomatoes, chopped
- 1 white onion, thinly sliced
- 4 cloves garlic, minced
- 2 Yukon gold potatoes, peeled and cubed
- 6 cups broth (vegetable or chicken)
- 1 teaspoon kosher salt
- ½ teaspoon Mexican oregano
- 1 cup whole milk, warmed
- 10 ounces queso panela or queso fresco, cubed
Instructions
- Add the Anaheim peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible.
- Remove the stems and seeds, slice the peppers into strips, and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Saute the onions and tomatoes for 5 minutes until the onions are translucent and the tomatoes start to soften.
- Stir in the garlic and continue cooking for an additional minute, until fragrant.
- Add the potatoes and cook for 5 minutes, stirring occasionally.
- Add the chicken broth, salt, and Mexican oregano. Bring to a boil, cover, and cook for 10 minutes, until the potatoes are fork tender.
- Reduce the heat to low and add the whole milk, sliced Anaheim peppers, queso panela or queso fresco, and stir to combine. Cook uncovered for an additional 5 minutes to allow the flavors to meld.
- Serve immediately in bowls with corn tortillas, flour tortillas, bolillo bread, or your favorite salsa.
Notes
- Peppers: Anaheim peppers are what I recommend since they’re mild but add a ton of flavor. If you can’t find them, you can use poblanos. Just note that poblanos are a bit spicier.
- Milk: I like to use whole milk to make the soup a little richer, but you can use 2% if you prefer.
- Storing: The caldo can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheating: Place the caldo in a medium saucepan over medium heat and cook until warmed, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
Delicious, so I love all your recipes