Sonoran Caldo de Queso (Cheese and Potato Soup) with Chiltepin

Caldo de queso is one of the best-loved spoon dishes of northwest Mexico: a simple broth of potato, tomato and onion, with strips of roasted green chile and cheese that softens right in the bowl. What makes it Sonoran is the northern green chile roasted over coals and a regional cheese that holds up to heat without melting away.

In Sonora, soups are finished at the table, not in the pot. Everyone serves a bowl and adds their own chiltepin, crushed or as a sauce. That is where La Yaquiyori comes in: a few drops when serving, adjusted to taste. It has heat that is lively but does not hurt, and the soup keeps its cheese and green chile flavor.

Ingredients

• 4 medium potatoes, cubed
• 1 medium white onion, chopped
• 2 ripe tomatoes, chopped
• 3 Anaheim (northern green) chiles, roasted, peeled and cut into strips
• 1 liter (4 cups) chicken broth or water
• 1 cup (240 ml) milk
• 400 g (14 oz) fresh regional cheese or Sonoran queso cocido, cubed
• 1 tablespoon oil
• Dried oregano (optional)
• Salt to taste
• La Yaquiyori chiltepin hot sauce, at the table

Method

1. Soften the onion in the oil, add the tomato and cook for 5 minutes until it releases its juices.

2. Add the cubed potatoes, roasted chile strips and broth. Season and simmer over medium heat for 15 to 20 minutes, until the potatoes are tender.

3. Lower the heat, pour in the milk and warm it through without letting it boil hard.

4. Turn off the heat and stir in the cheese cubes. Let them rest 2 minutes so they soften without falling apart.

5. Serve hot and finish each bowl at the table with a few drops of chiltepin hot sauce.

Tips

Add the cheese last, with the heat off; if it boils, it turns rubbery. If your cheese is quite salty, taste the broth before seasoning. When serving, start with two or three drops of chiltepin sauce, taste, and add more only if you want it. Keep it out of the pot: that way each person decides how much heat they get.

Related reading

• Sonoran Vegetable Soup with Fideo — 50 min · 6 servings · Soups
• Sonoran Caldo de Res (Beef and Vegetable Soup) with Chiltepin — 2 h 50 min · 8 servings · Soups
• Sonoran cuisine: traditions and ingredients — Sonoran cuisine