Caldo Queso with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 roasted poblano peppers, peeled, seeded, and diced 2 roasted poblano peppers, peeled, seeded, and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (946ml) chicken or vegetable broth 4 cups (946ml) chicken or vegetable broth
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 cups (200g) shredded Monterey Jack cheese 2 cups (200g) shredded Monterey Jack cheese
• 1 cup (100g) shredded Cheddar cheese 1 cup (100g) shredded Cheddar cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Warm tortillas, for serving Warm tortillas, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the roasted poblano peppers, ground cumin, and paprika to the pot. Stir well to combine the ingredients and allow the spices to release their flavors.
3. 3.
   Pour in the chicken or vegetable broth, followed by the milk and heavy cream. Stir gently to combine.
4. 4.
   Bring the mixture to a simmer over medium-low heat, stirring occasionally to prevent the bottom from sticking.
5. 5.
   Gradually add the shredded Monterey Jack and Cheddar cheeses to the pot, stirring continuously until they melt and incorporate into the soup.
6. 6.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
7. 7.
   Continue simmering the soup for an additional 5-10 minutes to allow the flavors to meld together.
8. 8.
   Remove the pot from heat and ladle the Caldo Queso into bowls. Garnish with fresh cilantro.
9. 9.
   Serve the soup hot with warm tortillas on the side.

Treat your ingredients with care...

• Roasted poblano peppers — To roast the peppers, place them directly over a gas flame or under the broiler until the skin is charred. Then, transfer them to a plastic bag and let them steam for a few minutes. This will make it easier to peel off the skin.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the soup before serving.
• If you prefer a spicier soup, you can add a diced jalapeno pepper along with the roasted poblano peppers.
• Feel free to experiment with different types of cheese to create your own unique flavor profile.
• To make the soup thicker, you can add a slurry of cornstarch and water during the simmering process.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Caldo Queso hot in individual bowls. Accompany it with warm tortillas for dipping or tearing into bite-sized pieces. This soup makes for a satisfying and comforting meal on its own, but you can also serve it as an appetizer before a Mexican-inspired feast.

Presentation advice

Garnish each bowl of Caldo Queso with a sprinkle of fresh cilantro leaves. The vibrant green color will add a pop of freshness to the creamy soup. Serve it in colorful ceramic bowls to enhance the visual appeal and create an inviting presentation.