Entree: Mexico – Sonora (Northern Mexico) – Caldo de Queso (Cheese Soup)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 medium poblano pepper, roasted, peeled, seeded, and chopped (about 5–6 oz / 140–170 g)
- 1.5 lb (700 g) Yukon Gold or russet potatoes, peeled and cut into 3/4-inch (2 cm) cubes
- 6 cups (1.4 L) chicken broth or vegetable broth
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 8 oz (225 g) queso fresco or queso ranchero, cut into 1/2-inch (1 cm) cubes
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)
- Warm corn tortillas or tortilla strips, for serving

Instructions

Short Description:
A rustic Sonoran soup of tender potato cubes simmered in a light, chile-scented broth and finished with local queso that softens into creamy pockets—served with warm tortillas for a hearty main course.

Regional Notes:
This Sonoran version emphasizes diced potatoes, thin-sliced onion, and local fresh cheeses such as queso fresco or queso ranchero, plus roasted green chiles for a mild, smoky heat. Unlike some coastal or central Mexican caldos that use shredded meat, Sonora’s caldo de queso is commonly a potato-and-cheese entree that stands alone as a complete, comforting meal.

1. Roast the poblano: hold the poblano over a gas flame or under a broiler until the skin is charred and blistered on all sides. Place in a bowl, cover with plastic wrap or a towel for 10 minutes to steam, then peel, remove seeds and stem, and chop coarsely.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook, stirring, until translucent and just beginning to brown, about 6–8 minutes.
3. Add the minced garlic and chopped roasted poblano to the pot and cook 1 minute until fragrant. Stir in the chopped tomato and cook 3–4 minutes until the tomato softens.
4. Add the potato cubes to the pot and stir to coat with the onion–tomato mixture. Pour in the chicken or vegetable broth and bring to a boil over high heat.
5. Lower the heat to a simmer, cover partially, and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.
6. Season the broth with 1 tsp kosher salt and 1/2 tsp black pepper, taste, and adjust seasoning as needed.
7. Reduce the heat to low and gently stir in the cubed queso fresco or queso ranchero. Let the soup warm through for 2–4 minutes; the cheese should soften and form creamy pockets but not fully disintegrate.
8. Stir in the chopped cilantro and, if using, the lime juice. Keep the soup at a gentle simmer—do not boil—so the cheese maintains texture.
9. Ladle the caldo into bowls and serve immediately with warm corn tortillas or tortilla strips on the side for tearing and dipping. Offer extra chopped cilantro and lime wedges if desired.