Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups milk
- 1 can diced tomatoes
- 1 can green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add chicken broth, milk, diced tomatoes, green chilies, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
4. Return the soup to the pot and stir in the shredded cheddar cheese until melted.
5. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 13g
Protein: 18g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Pepper jack cheese can be used instead of cheddar for a spicier soup.
Variations:
- Add cooked chicken or ground beef for a heartier soup.
- Top with crushed tortilla chips or avocado for added texture.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Use a high-quality cheddar cheese for the best flavor.
- Adjust the spices to your liking for a more or less spicy soup.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sour cream, crushed tortilla chips, avocado
Pairings:
Serve with a side of warm cornbread or tortillas.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk until desired consistency is reached.
Food safety advice:
Be sure to heat the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Caldo de Queso is a traditional Mexican soup that is made with cheese and a variety of spices.
Flavor profiles:
Creamy, cheesy, slightly spicy
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican