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Caldo De Queso

A comforting Mexican cheese soup with rich flavors and creamy textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups chicken or vegetable broth
  • 2 cups diced potatoes
  • 1 cup diced tomatoes
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3-5 minutes.
  2. Pour in the chicken or vegetable broth, stirring well.
  3. Add the diced potatoes to the pot. They need time to cook and soften, creating a hearty texture.
  4. Stir in the diced tomatoes and corn kernels.
  5. Sprinkle in the cumin and chili powder, along with salt and pepper.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
  7. Stir in the crumbled queso fresco just before serving.
  8. Top with fresh cilantro before serving.

Notes

Try adding avocados for extra creaminess and flavor. Serve with warm tortillas for a complete meal.