Caldo de Queso

Hot De Queso is an easy Mexican soup based on potatoes, roasted Anaheim peppers, skipped onions, tomatoes and soft panane cheese pieces.

Hot de Queso in a bowl garnished with fresh coriander.

I am a person of total soup. For example, if the soups had their food group, I would be all in. They are the easiest way to bring everything that comes out into your cuisine and transforming it into something welcoming and delicious.

Mexican soups are particularly close to my heart: they are usually full of vegetables, super tasty and somehow always affect the place. This heat of this is one of my favorites. It is simple, with a low effect and you still feel special every time I can do it.

Because you will love this recipe

It’s not your usual heat. You probably had CAldo de chiclo or hot de res, but hot de queso is a little different. It is lighter, super comforting and has this extraordinary turning point that makes it feel special.
It is naturally vegetarian. There is no need to exchange anything. It is made with peppers of Anaheim roasted, onion, tomatoes, potatoes and pieces of Mexican cheese (so good). You can totally add a little grated chicken, beans or ground meat if you want to accumulate it.

What is cheese broth?

Hot de Queso (aka cheese soup) is a comforting Mexican dish of the state of sound that is super simple to prepare.

It is made with soft pieces of this Panea or Fresco Fresco who exercise in the broth and absorb all the good flavors from the peppers of Anaheim roasted, potatoes, onions, tomatoes and some other everyday ingredients.

It is not spicy and perfect for a lunch or dinner at the bottom every day of the week.

Ingredients you need

Panina or fresh cheese cheese: The star of this simple soup is the pieces of creamy and fresh Mexican cheese. You have to use a cheese that does not melt, so it is the this Panea or the fresco this is the best. The cheese is added in the end so that it maintains its shape, but instills its creamy and slightly salted flavor in the soup as you eat it. It’s really so beautiful.
Peppers of Anaheim: The Anaheim are perfect in this soup because they are delicate but still taste a lot. You can also use Poblano Peppers for a smoky version.
Rome Tomatoes: These have skipped and add a great flavor to the broth. Some variants remove the seeds and the pulp, but I find that they add an extra depth.
White onion and garlic: A lot of white thin slices have jumped like tomatoes and add a touch of sweetness.
Golden potatoes yukon: These potatoes are the best because they are sweet and creamy, but they feel free to use other potatoes such as red or rust.
Broth: This is the basis of the soup. Chicken broth is traditionally used to do it, but if you want to keep it vegetarian, use vegetable broth.
Whole milk: It adds some creaminess and completes the flavor of Mexican cheese. To do it Extra creamyInstead, use half and half or heavy cream.
Mexican Oregano and salt: This soup does not require extra condiments, only a simple mix of salt and Mexican oregano to really highlight the natural flavors of the vegetables.

(See the following recipe card for complete measurements and instructions)

How to get hot of this

Peperoni of Anaheim roasted on a cutting board.

Road the peppers Anaheim Under the grill until blackened and blisters, then cover them to make them sweat, detach the bladder skin and cut them into stripes.

Onions, tomatoes and garlic skipped in a pot.

Sauté Onions, tomatoes and garlic in a large or Dutch oven until the onions are translucent and tomatoes begin to soften.

Diced potatoes, onions, tomatoes and garlic in a pot to prepare heat de quench.

Add the potatoes And cook for another 5 minutes, stirring occasionally. Then add the broth, salt and oregano and cook the potatoes to tender.

A ladle that collects a portion of the heat of this from a pot.

Mix In milk, roasted peppers and cheese and cooking discovered for another 5 minutes to allow the fusion of flavors. Serve!

Suggestions and variations in a recipe

Use the right cheese. Hot de Queso has pieces of Mexican cheese, so it is important not to use a creamy and melted cheese. The fresco this Panea or this works better.
Cut the potatoes evenly. This helps them to cook at the same speed and prevents everyone from turning to the mush while others are still still.
Make it spicy. Traditionally, this soup is seasoned with chillies, which are very spicy. They are not always easy to find, so a pinch of chilli flakes works as well.
Make it creamy. Use ½ cup of heavy cream instead of milk to make this soup more creamy.
Exchange peppers. You can easily use other peppers like Poblanos if you don’t have Anheim peppers at hand.
Add protein. Grated chicken, pinto beans and ground meat are some excellent options.

Serve suggestions

Heat of this is simple but full of flavor that combines well with almost everything. Complete the meal with a slice of bolillo bread, fresh corn tortillas or flour tortillas, mexicana sauce, chile de arbol sauce or garnish with coriander and chopped onions.

Most authentic Mexican recipes

If you try this recipe, leave an evaluation and review in the comments below. I like to hear your feedback!

Cooking methodsPrevent the screen from becoming dark

Add the Anaheim peppers to a pan and put under the grill for 10 minutes until the skin is blackened and bladder, launching halfway.
Remove the pan from the grill and cover it with an aluminum sheet or a plastic casing. Let it rest for 10 minutes. Find out and remove most of the skin as possible from peppers.
Remove the stems and seeds, cut the peppers into strips and set aside.
Heat the olive oil in a large pot or in the Dutch oven over medium heat. Fry the onions and tomatoes for 5 minutes until the onions are translucent and tomatoes begin to soften.
Mix the garlic and continue cooking for another minute, until it is fragrant.
Add the potatoes and cook for 5 minutes, stirring occasionally.
Add the chicken broth, salt and Mexican oregano. Bring to a boil, cover and cook for 10 minutes, until the potatoes are tender.
Reduce the heat to the low and add the whole milk, the Anaheim peppers in slices, the queso Panea or the fresco of this and mix to unite. Cook uncovered for another 5 minutes to allow the fusion of flavors.
Serve immediately in bowls with corn tortillas, flour tortillas, bolillo bread or your favorite sauce.

Peppers: Anaheim peppers are what I recommend since they are mild but add a lot of flavor. If you can’t find them, you can use Poblanos. Just note that Poblanos are a little more spicy.
Milk: I like to use whole milk to make the soup a little richer, but you can use 2% if you prefer.
Conservation: The heat can be kept in an airtight container in the refrigerator for a maximum of 5 days.
Heating: Place the heat in an average saucepan over medium heat and cook until he warmed up, stirring occasionally.

Nutritional information is calculated automatically, so they should be used only as approximation.

Leave a comment and an evaluation of the stars below!

Photography by Ashley McLaughlin.