Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces cheddar cheese, shredded
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, and jalapeño pepper and cook until softened, about 5 minutes.
2. Add the cumin and oregano and cook for another minute.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the heavy cream and bring back to a simmer.
5. Add the shredded Monterey Jack and cheddar cheese to the pot and stir until melted.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 42g
Carbohydrates: 7g
Protein: 20g
Sodium: 1300mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pepper Jack cheese can be used instead of Monterey Jack for an extra kick of spice.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Top with crumbled bacon for added flavor.
- Substitute the jalapeño pepper with a poblano pepper for a milder version.
Tips and tricks:
- Use freshly shredded cheese for the best melting results.
- Be careful when blending hot liquids, as they can splatter and cause burns.
- Adjust the spice level to your liking by adding more or less jalapeño pepper.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low 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 fresh cilantro, crumbled bacon, sour cream
Pairings:
Crusty bread, tortilla chips
Suggested side dishes:
Mexican rice, black beans, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Caldo de queso picante is a traditional Mexican soup that originated in the northern states of Mexico, where cheese is a staple ingredient in many dishes.
Flavor profiles:
Creamy, spicy, cheesy
Serving suggestions:
Serve as a starter or main course.
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Region: Mexican