Fitness / March 31, 2024

Caldo De Queso Con Papas

Cook an authentic Mexican soup from the comfort of home.

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It’s not easy to find authentic Mexican food. Let’s not pretend those chain restaurants do justice to traditional Mexican cuisine. However, you can get a little taste of genuine Mexican cuisine by serving caldo de queso con papas. This is a traditional soup in the Mexican state of Sonora, where this recipe originated and remains famous.

This is the type of soup that gets passed down from one generation to another. Kids will eat it while growing up in Mexico and crave it for the rest of their lives. Ultimately, they’ll learn how to prepare it themselves and pass it down to their kids. Fortunately, the recipe itself isn’t too hard to follow as long as you have the right ingredients.

Caldo de queso con papas is nothing short of comfort food. It’s a cold-weather soup that has a little bit of spice but is surprisingly hearty for a soup without any meat. One might say that the cheese is the magic ingredient that takes the place of meat. It’s what helps to offset some of the spice of the peppers, creating a mild but delicious taste.

Luckily, there is no shortage of vegetarian-friendly soups available, creating a world of options. For instance, it’s easy to cook up a simple minestrone soup or crockpot vegetable soup. If you’re looking for a spicy soup from a different part of the world, there is always lentil soup or coconut curry soup.

Are Caldo De Queso Con Papas Healthy?

The recipe for caldo de queso con papas calls for a pound of queso fresco cheese. This type of cheese tends to be high in saturated fats, which calls into question how healthy this soup is. However, the cheese is balanced out by the potatoes and vegetables that make up a significant portion of the ingredients. Peppers are an excellent source of several vitamins and nutrients while potatoes are high in fiber, potassium, and vitamin C. Likewise, roma tomatoes are high in Vitamin C and other nutrients, so there are plenty of health benefits in caldo de queso coup to balance out the saturated fat in the cheese.

The right stuff

With caldo de queso, there is plenty of room to improvise and create different variations by substituting ingredients. You just have to be careful when you do this. For instance, queso fresco cheese is a key part of the equation when preparing this soup. If you want to use a different type of cheese, make sure it’s not a soup that will melt easily. Likewise, it’s best to use white or California potatoes in this soup because those varieties are crunchy rather than creamy. Naturally, as the chef, you also have the freedom to add any additional peppers or spices you wish if you think the soup could add a little more spice. Just try not to go overboard.

INGREDIENTS

4 Anaheim or poblano peppers, roasted and cut into strips
1 white onion, chopped
2 tablespoons olive oil
1 pound potatoes, peeled and diced
6 cups low-sodium chicken broth
1/2 pound Roma tomatoes, peeled and diced
1 pound queso fresco cheese, diced
1/2 cup low-fat milk
Crushed red pepper flakes, to taste (optional)

INSTRUCTIONS

Roast

the peppers until blackened, steam, then peel and cut into strips.

Sauté

onions in olive oil until translucent, then add potatoes and broth to simmer.

Cook

the potatoes until tender, about 20 minutes.

Simmer

the tomatoes, pepper strips, and milk with the potatoes for a few minutes.

Serve

the soup over diced queso fresco in bowls, topped with red pepper flakes if desired.

DEVOUR!

Enjoy the heartwarming Caldo de Queso Con Papas.

FAQs & Tips

How to Make Ahead and Store?

With leftover soup, make sure it’s refrigerated in an airtight container, where it’ll remain good for 3 or 4 days. You can also freeze the soup for 2 or 3 months and defrost it overnight when you’re ready to eat it.

What exactly is queso fresco?

Queso fresco literally translates to fresh cheese. It’s a white variety of Mexican cheese that gets soft when heated but is difficult to melt, which makes it perfect for this soup and perfect for dipping.

Can I use other types of cheese in this recipe?

Other cheeses that don’t melt easily can be substituted for queso fresco. Consider Mexican-style queso Manchego or queso panela.

What’s the best way to make this soup spicier?

Try adding chiltepin chiles on top of the other peppers in this recipe to give the soup more of a kick.

Should I add crackers to this soup?

Yes, adding crackers or crusty bread are both good ways to top off caldo de queso soup. You can also sprinkle corn chips on top.

Serving Suggestions

It’s common to serve flour tortillas or bread as a side dish for caldo de queso con papas soup. But you don’t necessarily need to buy tortillas from a store when you can make gluten-free tortillas with sun-dried tomatoes. Meanwhile, this soup can sometimes be used as a side dish. For instance, it would be a great way to complement low-carb chicken enchiladas or chicken tacos with balsamic strawberry salsa.

Caldo de Queso Con Papas

Course Appetizer, Soup

Cuisine Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 402kcal

Author FoodFaithFitness

Ingredients

4 Anaheim or poblano peppers roasted and cut into strips
1 white onion chopped
2 tablespoons olive oil
1 pound potatoes peeled and diced
6 cups low-sodium chicken broth
1/2 pound Roma tomatoes peeled and diced
1 pound queso fresco cheese diced
1/2 cup low-fat milk
Crushed red pepper flakes to taste (optional)

Instructions

Roast the peppers over a gas flame or broiler until the skin has blackened. Place them in a bowl, cover to steam, then peel, seed, and cut into strips.
In a large pot, heat the olive oil over medium heat and sauté the onions until translucent. Add the diced potatoes and chicken broth, then bring to a simmer.
Cook the potatoes in the simmering broth until tender, about 20 minutes.
Add the peeled and diced Roma tomatoes, roasted pepper strips, and milk to the pot. Let it simmer for a few more minutes.
Place the diced queso fresco in serving bowls. Ladle the hot soup over the cheese, allowing it to melt slightly. If desired, top with crushed red pepper flakes. Serve with warm tortillas or crusty bread.
DEVOUR!