Name: Easy Caldo De Queso
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 tomatoes, diced; 1 jalapeño, seeds removed and diced; 4 cups chicken broth; 2 cups milk; 2 cups shredded Oaxaca cheese (or mozzarella as a substitute); 1 cup corn kernels; Salt and pepper, to taste; Fresh cilantro, for garnish; Lime wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and diced tomatoes to the pot, stirring occasionally until the tomatoes have softened, about 5 minutes.
Add the diced jalapeño to the pot and cook for an additional 2 minutes, until fragrant.
Pour in the chicken broth and milk, stirring well to combine. Bring the mixture to a gentle simmer.
Gradually add the shredded cheese, stirring constantly until it is completely melted and the soup is smooth and creamy.
Add the corn kernels to the pot, stirring to incorporate them into the soup. Let it simmer for an additional 5-7 minutes.
Season the Caldo De Queso with salt and pepper to taste. Remember that the cheese is already salty, so adjust accordingly.
Ladle the hot soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Ingredients

Instructions

Nutrition Facts