Caldo De Queso Cheese Soup Recipe

Indulge in the creamy, dreamy flavors of Caldo De Queso, a traditional New Mexican cheese soup! This recipe, adapted from Ernesto Navarro of the legendary El Nuevo Mexico Cafe in Los Angeles, delivers an authentic taste of the Southwest. Warm yourself with this comforting and flavorful soup, perfect for a chilly evening or a cozy family meal. Easy to follow instructions guide you step-by-step to cheesy perfection.

Prep Time 15 mins
Cook Time 45 mins
Calories 392.5 kcal
Protein 33g
Rating 2.0 (1 Reviews)
Caldo De Queso Cheese Soup 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caldo De Queso Cheese Soup

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How to Make Caldo De Queso Cheese Soup

  1. 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.
  2. Add 1 (28 ounce) can of crushed tomatoes and cook for 15 minutes, stirring occasionally.
  3. Stir in 1/2 cup chopped New Mexico green chiles and 1/4 cup chopped fresh cilantro.
  4. Pour in 4 cups of water or chicken broth. Season generously with salt and pepper to taste.
  5. 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.
  6. Gently pour the cheese sauce into the tomato mixture. Stir to combine.
  7. Bring to a gentle simmer. Do not boil. Simmer for 5-10 minutes to allow flavors to meld.
  8. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

17g

Fat

94g

Carbs

4g