Ingredients for Caldo De Queso Cheese Soup
- Extra Virgin Olive Oil
- Onion
- 1 jalapeño pepper, seeded and minced
- Green Onions
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Green Chilies
- Fresh Cilantro
- 4 cups water or chicken broth
- Salt to taste
- Black pepper to taste
- 4 cups milk (whole milk recommended)
- Monterey Jack Cheese
- Sharp Cheddar Cheese
- 2 tablespoons butter
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How to Make Caldo De Queso Cheese Soup
- Sauté 1 large chopped onion, 1 seeded and minced jalapeño, and 2 minced cloves garlic in 2 tablespoons of olive oil in a large saucepan over medium heat until softened (about 5-7 minutes). Do not brown or burn.
- Add 1 (28 ounce) can of crushed tomatoes and cook for 15 minutes, stirring occasionally.
- Stir in 1/2 cup chopped New Mexico green chiles and 1/4 cup chopped fresh cilantro.
- Pour in 4 cups of water or chicken broth. Season generously with salt and pepper to taste.
- In a separate large saucepan, combine 4 cups of milk, 2 cups of shredded Monterey Jack cheese, and 2 tablespoons of butter. Heat over medium-low heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Do not boil.
- Gently pour the cheese sauce into the tomato mixture. Stir to combine.
- Bring to a gentle simmer. Do not boil. Simmer for 5-10 minutes to allow flavors to meld.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
94g
Carbs
4g