Caldo de queso

{{short description|Traditional Mexican cheese soup}}

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Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico).{{cite web|last1=Arellano|first1=Gustavo|title=Five Sonoran Dishes All Cal-Mex Restaurants Should Incorporate Into Their Menus|url=http://blogs.ocweekly.com/stickaforkinit/2012/04/sonoran_cuisine_caldo_de_queso_poblana_sauce_toritos.php|website=OC Weekly|access-date=29 June 2015|date=30 April 2012|archive-url=https://web.archive.org/web/20150702192824/http://blogs.ocweekly.com/stickaforkinit/2012/04/sonoran_cuisine_caldo_de_queso_poblana_sauce_toritos.php|archive-date=2 July 2015|url-status=dead}}{{Cite web |date=2021-08-31 |title=This Potato Soup Is Hiding a Cheesy Surprise |url=https://www.epicurious.com/expert-advice/caldo-de-queso-potato-soup-is-hiding-a-cheesy-surprise-article |access-date=2023-10-06 |website=Epicurious |language=en-US}}{{Cite web |last=Avalos |first=Maricruz |date=2020-09-27 |title=Caldo De Queso: A Delicious Cheese & Potato Soup From Sonora |url=https://www.maricruzavalos.com/caldo-de-queso/ |access-date=2023-10-06 |language=en-US}}

The soup is made with boiled water, diced potatoes, onions, tomato, green chiles and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments.

The cheese is usually added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso ranchero, queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it melts slightly, giving the soup a characteristic flavor.

Caldo de queso is generally accompanied by chiltepin or totopos (fried corn tortilla chips).