Caldo de Queso
This comforting Sonoran-style soup simmers fried potatoes in a blended tomato broth with charred Anaheim chile strips, creamy milk, and big cubes of panela cheese that soften in the hot broth without melting away. It's warm, savory, and so insanely satisfying. The kind of bowl you want on a cool evening with a stack of fresh, warm tortillas on the side!
Equipment
Ingredients
For the Caldo:
- 2 lbs Yukon gold or russet potatoes, peeled and cut into 1 inch chunks
- 4 Anaheim chiles, charred, peeled, seeded, and sliced into strips
- ½ white onion, cut into large chunks
- 4 garlic cloves, peeled and left whole
- 2 Roma tomatoes, cut into large chunks
- ½ cup milk
- 4½ cups chicken broth, divided
- 3 tbsp neutral oil, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt, to taste
- ½ tsp black pepper
- ½ tsp dried oregano
For the Cheese:
- 12 oz panela cheese, cut into large cubes
For Serving:
- Warm corn tortillas
- Fresh cilantro
- Lime wedges
Instructions
- Char the chiles directly over a gas burner or under the broiler, turning occasionally, until deeply blistered and blackened all over. Transfer to a bowl, cover tightly with plastic wrap for 10 minutes, then peel, seed, and slice into strips. Set aside.
- Heat 1½ tablespoons of neutral oil in a large pot over medium-high heat. Add the onion chunks, whole garlic cloves, and tomato chunks and fry, stirring occasionally, for 6–8 minutes until cooked through. Remove from the pot and transfer to a blender.
- Add 1 cup of the chicken broth and blend on high until completely smooth. Set aside.
- Add the remaining 1½ tablespoons of neutral oil to the same pot over medium-high heat. Add the potato chunks and fry, stirring occasionally, for 4–5 minutes until lightly golden on the outside.
- Pour the blended tomato broth directly over the fried potatoes and stir to combine, scraping up any browned bits from the bottom. Add the remaining 2 cups of chicken broth and bring to a gentle simmer. Cover and cook for 12–15 minutes until the potatoes are completely tender all the way through.
- Reduce the heat to the lowest setting possible. Pour in the milk slowly and stir to combine. Never let it boil. Add the charred chile strips and dried oregano and stir gently. Season with salt and black pepper and taste.
- Add the panela cubes directly into the hot broth and let them sit undisturbed for 2–3 minutes.
- Ladle into deep bowls making sure every bowl gets generous chunks of panela and plenty of chile strips. Serve immediately with warm corn tortillas, fresh cilantro, and lime wedges on the side.
Notes
- Keep the heat low once you add the milk, boiling will cause it to curdle and break, which ruins the creamy, smooth broth.
- Cut the panela into large cubes so they hold their shape in the hot broth. Too small and they’ll start to break apart and dissolve before you serve.
- Char the chiles until they’re truly blackened all over. The smokiness from a deep char is what gives this caldo its signature flavor.
Like this? Leave a comment below!
