Caldo de Queso (Sonoran Potato and Cheese Soup)
A homely northern Mexican soup of potatoes, tomato and mild green chilli with cubes of fresh cheese melting into the broth.
Made with Mexican chicken stock (caldo de pollo) and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot over a medium heat. Cook the onion and green chillies for 5 minutes until soft, then the garlic for 30 seconds.
5 min 30 s - 2
Add the tomatoes and cook for 4 minutes until they break down.
4 min - 3
Add the potatoes and your ready made caldo de pollo (see the base recipe). Simmer for 15 minutes, until the potatoes are just tender.
15 min - 4
Warm the flour tortillas in a dry pan or wrapped in foil in a warm oven.
- 5
Divide the cheese cubes between 4 warm bowls and ladle the hot soup over, so the cheese softens but does not melt away. Scatter over coriander and serve with the tortillas.
Tips
- Add the cheese to the bowls, not the pot. In the hot soup, the cubes soften and stay in pieces instead of turning stringy.
- Queso fresco and panela are the Mexican choices. In the UK, mild feta, paneer or halloumi (rinsed) make fair substitutes.
- Make a gluten free bowl by swapping the flour tortillas for corn ones.
Storing and freezing
Keeps in the fridge for up to 2 days, but the cheese turns rubbery on reheating. Cool the soup within 1 to 2 hours and add fresh cheese when you reheat it until steaming hot all the way through.
Questions
What is caldo de queso?
A simple Sonoran home soup of potato, tomato and mild chilli in broth, with cubes of fresh cheese added at the end. It is eaten with flour tortillas, a speciality of northern Mexico.
Can I use cheddar or mozzarella?
They are not ideal. They melt into strings. Choose a firm, fresh cheese that stays in cubes, such as queso fresco, paneer or a mild, rinsed feta.
Is it suitable for egg and nut allergies?
Yes, there is no egg or nuts in the soup. The flour tortillas contain wheat and the cheese contains milk, so it is not gluten free or dairy free.
More made with mexican chicken stock (caldo de pollo)
Caldo Tlalpeño con Arroz Rojo (Smoky Chicken, Chickpea and Rice Soup)
GFDFEFCaldo Tlalpeño (Smoky Chicken and Chickpea Soup)
GFEFNFHuevos Ahogados (Eggs Poached in Red Salsa)
DFNFAlbóndigas en Pipián Verde (Meatballs in Green Pumpkin Seed Sauce)
DFNFHPSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.