Soups & StewsEasy

Caldo de Queso (Sonoran Cheese Broth)

Name: Caldo de Queso (Sonoran Cheese Broth)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 litre Water; 2 cloves Garlic cloves; 1 White onion; 4 Northern green chillies; 1 litre Milk; 4 Peeled potatoes, cubed; 0.5 tsp Black pepper; 300 g Fresh cheese cubes; 1 tsp Salt; 3 Red tomatoes

4.0(1 rating)

45 min (15 prep + 30 cook) Easy 6 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Sonoran potato and fresh cheese broth.

About this recipe

Sonoran potato broth with fresh cheese melted into a tomato and green chilli stock, comforting and creamy.

History & Origin

Caldo de queso is one of the most emblematic and beloved dishes of Sonoran cuisine, a comforting broth reflecting the state's cattle-raising and cheese-making identity. This dish has its roots in 19th-century Sonoran ranches, where fresh cheese production was a daily activity and the broth became the perfect way to use the day's cheese alongside potatoes and green chillies from family gardens. The word "caldo" can be misleading, as this dish is much more than a simple broth: it is a substantial preparation where fresh cheese melts into a tomato stock creating a creamy, comforting texture embracing the cooked potatoes and green chilli pieces. In Hermosillo, Sonora's capital, caldo de queso is practically the city's official dish, found in restaurants, fondas and homes alike.

Estimated cost

£20.63

Total cost

£3.44

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

16g

Protein

22g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatoes and green chillies on a hot griddle until softened and charred. Chop finely.
2
In a large pot, sauté the chopped onion and garlic in a little oil for 3 minutes.
3
Add the chopped tomatoes and chillies. Cook for 5 minutes. Add the water and bring to the boil.
4
When boiling, add the potato cubes. Cook over medium heat for 15 minutes until the potatoes are tender.
5
Add the milk and season with salt and pepper. Heat for 5 minutes without boiling.
💡 Don't let it boil after adding the milk or it may curdle.
6
Add the fresh cheese cubes. Cook 2-3 minutes more until the cheese begins to melt. Serve immediately in deep bowls.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Mexican Soups and Stews for Cold British Winters

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.