Recipes · Mexican · Main Courses
Caldo de Queso (Sonoran Cheese and Potato Soup)
One serving has 541 kcal and 20 g protein, and at least a fifth of a woman's daily need of vitamin C (178%), phosphorus (80%), pyridoxine (62%), cobalamin (53%), calcium (51%) and vitamin K (47%). Ready in 40 minutes.
- Preparation: 10 min
- Cooking: 30 min
- Makes: 1 serving (596 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free
- Contains: celery, dairy
Ingredients
- 40 g Anaheim chillies (chiles verdes)
- 8 g Vegetable oil
- 30 g Onion, sliced
- 4 g Garlic, chopped
- 60 g Tomato, diced
- 120 g Potatoes, in 2 cm cubes
- 110 g Vegetable stock
- 50 g Water
- 0.5 g Mexican oregano, dried
- 60 g Milk, whole
- 60 g Queso fresco, in 2 cm cubes
- 0.3 g Salt
- 0.2 g Black pepper
- 3 g Coriander leaves
- 50 g Corn tortillas, warm (to serve)
Method
- Roast the chillies over a gas flame or under a hot grill for 6-8 minutes, turning, until blackened all over. Put them in a covered bowl for 10 minutes, then peel, seed and cut them into strips.
- Heat the oil in a saucepan over medium heat and cook the onion for 5 minutes until soft. Add the garlic and tomato and cook for 3-4 minutes, until the tomato breaks down.
- Add the potatoes, stock, water and oregano, crumbled between your fingers. Bring to the boil, then simmer partly covered for 15 minutes, until the potatoes are tender.
- Add the chilli strips and the milk and heat gently for 2 minutes without boiling. Season with pepper, and taste before adding the salt: the cheese is salty.
- Put the cubes of cheese in a warm bowl and ladle the hot soup over them; they soften and turn creamy but don't melt away. Scatter with coriander and serve with the warm tortillas. In Sonora it is made with the local fresh cheese, queso regional.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 541 kcal | 26% |
| Carbohydrates | 59.8 g | |
| Water | 483 mL | |
| Fiber | 7.9 g | 27% |
| Protein | 20.4 g | 42% |
| Tryptophan | 0.09 g | |
| Threonine | 0.33 g | |
| Isoleucine | 0.33 g | |
| Leucine | 0.74 g | |
| Lysine | 0.45 g | |
| Methionine | 0.17 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.4 g | |
| Tyrosine | 0.31 g | |
| Valine | 0.46 g | |
| Histidine | 0.22 g | |
| Fat | 26.1 g | |
| Monounsaturated | 6.3 g | |
| Polyunsaturated | 6.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.5 g | |
| Saturated | 10.4 g | |
| Trans-Fats | 0.55 g | |
| Cholesterol | 47.4 mg | |
| Calcium | 505 mg | 51% |
| Copper | 0.4 mg | 44% |
| Iron | 2.8 mg | 16% |
| Magnesium | 109 mg | 35% |
| Manganese | 0.7 mg | 39% |
| Phosphorus | 560 mg | 80% |
| Potassium | 1,143 mg | 24% |
| Selenium | 18.3 µg | 33% |
| Sodium | 959 mg | |
| Zinc | 3.2 mg | 40% |
| Thiamin (vitamin B1) | 0.31 mg | 28% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 3.1 mg | 22% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 22% |
| Pyridoxine (vitamin B6) | 0.8 mg | 62% |
| Folate (vitamin B9) | 54.8 µg | 14% |
| Cobalamin (vitamin B12) | 1.3 µg | 53% |
| Choline | 49.4 mg | 12% |
| Vitamin A | 235 µg | 34% |
| Vitamin C | 134 mg | 178% |
| Vitamin D (D2 + D3) | 96.6 IU | 16% |
| Vitamin E | 1.9 mg | 12% |
| Vitamin K | 42 µg | 47% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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