Sonoran Mexican Potato Soup Recipe | Caldo de Queso Made Easy

A bowl of vibrant vegetable soup with cubes of tofu in a creamy broth, reminiscent of Caldo de queso, is garnished with chopped herbs. Served in a white ceramic bowl on a wooden plate, a green napkin and vintage spoon lie nearby. A pepper shaker and green cup complete the cozy setting.

About this recipe

Caldo de Queso is the ultimate comfort food from Sonora, Mexico. This dish is creamy, hearty, and full of earthy flavors from potatoes, roasted poblano chiles, and tangy queso fresco (you can use vegan mozzarella to sub).

After a long day, you may find yourself craving a cozy bowl of comfort on a chilly evening. If you’re looking for a simple yet satisfying recipe to warm your heart and home, this is the perfect choice for you.

Caldo de queso ingredients

Chopped ingredients are displayed in bowls on a white surface, ready to craft a hearty Sonoran Mexican Potato Soup. Diced potatoes take center stage in a large white bowl, surrounded by smaller bowls of tomatoes, onions, green peppers, and mozzarella cheese. A wooden dish holds fragrant garlic.

Potatoes
White onion
Garlic cloves
Poblano chiles
Tomatoes
Water or vegetable broth
Warm milk (plant-based milk works, too!)
Fresh cilantro or dried oregano
Queso fresco (or your favorite melty cheese)
Salt and pepper
Vegetable oil

Substitutions for Poblano Peppers

Anaheim Peppers: These are aare a milder option and add a touch of sweetness to the soup.
Hatch Green Chiles: Hatch chiles are an excellent substitute for a slightly spicier and smokier flavor.
Bell Peppers: If you want a no-heat option, green or red bell peppers can be used, though they lack the smokiness of poblanos.
Canned Green Chiles: For convenience, use canned green chiles; they’re mild and already roasted.
Jalapeños: If you like more heat, dice up jalapeños, but use sparingly to avoid overpowering the soup.

Tips for the Perfect Caldo de Queso

Customize the Heat: Add a pinch of chili flakes or a diced serrano pepper if you love spicy food. You can also finish it with
Dairy-Free Option: Swap out the milk for your favorite unsweetened plant-based milk and use a dairy-free cheese.
Storage: This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days.

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Sonoran Mexican Potato Soup (Caldo de Queso)

Alejandra Graf

This Sonoran potato soup is more than just a recipe; it’s a hug in a bowl. Whether you’re feeding your family or treating yourself, Caldo de Queso is here to bring warmth and joy to your table.

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine Mexican

Servings people

Calories 87 kcal

Equipment

Large Pot or Dutch Oven
Tongs
Knife and Cutting Board

Ingredients

5 medium potatoes peeled and diced
1 white onion diced
4 garlic cloves minced
2 poblano chiles roasted, peeled, and diced
2 large tomatoes diced
4-5 cups water or vegetable broth
1 cup warm milk plant-based milk works, too!
Fresh cilantro or 1 teaspoon dried oregano
Queso fresco or your favorite melty cheese
Salt and pepper to taste
2 tablespoons vegetable oil

Instructions

Start by roasting the poblano chiles over an open flame or in the oven or air fryer until the skin is charred and blistered. Place them in a bowl and cover with a clean kitchen towel for 10 minutes to steam. Once cooled, peel off the charred skin, remove the seeds, and dice the chiles. Set aside.
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
Toss in the diced tomatoes and cook for 3-4 minutes until they start to break down. Pour in the water or vegetable broth and bring to a gentle simmer.
Add the diced potatoes to the pot. Cover and let them cook over medium heat for about 15-20 minutes, or until they are tender but not falling apart.
Stir in the roasted poblano chiles and warm milk. Season with salt, pepper, and oregano (if using). Simmer for another 5 minutes to let the flavors meld together. Slowly add the cheese and let it melt.
Serve warm with freshly made corn tortillas.

Nutrition

Serving: 1servingCalories: 87kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 970mgPotassium: 394mgFiber: 2gSugar: 9gVitamin A: 1333IUVitamin C: 59mgCalcium: 99mgIron: 0.5mg

Keyword healthy mexican soup, poblano peppers

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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