Soups & BrothsEasy

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 Garlic cloves; 1 White onion; 4 Northern green chiles; 1 litre Milk; 4 Peeled potatoes, cubed; ½ tsp Black pepper; 300 g Fresh cheese cubes; 1 tsp Salt; 3 Red tomatoes

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

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Aug 21, 2026

🌾Gluten Free 💰Budget Friendly 🇲🇽Traditional

Sonoran potato and fresh cheese broth.

About this recipe

Sonoran potato broth with fresh cheese melted into a tomato and green chile 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 chiles 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 chile 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

$9.04

Total cost

$1.51

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

290

Calories

16g

Protein

22g

Carbohydrates

14g

Fat

Fiber

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatoes and green chiles 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 chiles. 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.

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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.