Caldo De Queso Sonora Mexico

Prep Time
Cook Time
Ready In

Recipe: #37968

December 26, 2021


Original is 6 servings


  • Serving Size: 1 (594.2 g)
  • Calories 464.4
  • Total Fat - 25.5 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 69.7 mg
  • Sodium - 1714.8 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 3.7 g
  • Sugars - 8 g
  • Protein - 36.1 g
  • Calcium - 1132.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil and add onions and potatoes

Step 2

Cook until a light golden color

Step 3

Add garlic,chilies and tomato

Step 4

Add chicken broth

Step 5

Simmer 10 minutes

Step 6

Add canned milk

Step 7

Simmer 5 minutes more

Step 8

Add cheese (can add cheese to bowl and pour hot soup over it )

Step 9

Season to taste


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting potatoes, choose a waxy variety such as red potatoes or Yukon golds.
  • If you cannot find queso fresco mexican cheese, you can substitute feta cheese.

  • Substitute sweet potatoes for potatoes - Sweet potatoes are a healthier alternative to potatoes and they provide a sweeter flavor to the dish.
  • Substitute queso Oaxaca for queso fresco - Queso Oaxaca is a stringy cheese which adds a creamier texture to the dish, as well as a milder flavor.

Caldo de Queso Sonora with Spinach Heat oil and add onions and potatoes. Cook until a light golden color. Add garlic, chilies, tomato and spinach. Add chicken broth and simmer 10 minutes. Add canned milk and simmer 5 minutes more. Add cheese (can add cheese to bowl and pour hot soup over it). Season to taste.

Mexican Rice: Mexican Rice is a great accompaniment to Caldo De Queso Sonora Mexico. The savory flavors of the rice will pair well with the creamy cheese soup. Plus, the colors of the rice and the soup will look great on the plate!

Chiles Rellenos: Chiles Rellenos is a great dish to serve alongside Caldo De Queso Sonora Mexico. The mild flavor of the cheese soup will be complemented by the spicy kick of the chiles. Plus, the colors of the chiles and the soup will look great together on the plate!


Q: How do I add the cheese to the soup?

A: You can add the cheese directly to the soup or you can put it in a bowl and pour the hot soup over it.

Q: Can I freeze the soup?

A: Yes, you can freeze the soup. Make sure to cool it completely before transferring it to an airtight container. When you are ready to eat it, thaw it in the refrigerator and then heat it up in a pot on the stove.

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Fun facts:

FUN FACT 1: Caldo de Queso Sonora Mexico is a traditional Mexican dish that was served to the famous painter Frida Kahlo during her visits to the city of Sonora in the 1920s.

FUN FACT 2: The dish is believed to have been created in the late 19th century by a local chef in the city of Sonora, Mexico. It quickly became a favorite among the locals and has since become a staple of Mexican cuisine.