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prep time
10 min
cook time
40 min
ready time
50 min
Keto Caldo De Queso
This creamy Keto caldo de queso is loaded with so much flavor from poblano peppers, radishes, coconut milk, and panela cheese. It requires a handful of ingredients to make and comes together in less than 1 hour. It is hearty and creamy, and makes the perfect comfort food for the colder months. Once you make it, this will be one of your favorite Mexican Keto cheese recipes.
What is Caldo de queso?
Caldo de queso is a cheese and potato soup native to the Mexican Sonora region. It is made of roasted green chilies, potatoes, and chunky cheese pieces simmered in chicken broth and garnished with cilantro. It is usually served with flour tortillas or bread. To make this Mexican classic Keto, use low-carb alternatives such as radishes and small amounts of parsnip in place of potatoes and serve with low-carb bread and tortillas instead.
Can you meal prep this Keto caldo de queso?
Yes, you can meal prep this delicious Keto caldo de queso ahead of time and store it in the fridge for up to 4 days. Allow the soup to come to room temperature, then portion the soup into airtight containers and store them in the refrigerator for up to 4 days. When ready to eat, reheat the soup on the stovetop or in a microwave-safe container in the microwave for 30 to 40 seconds.
How to serve this Keto caldo de queso?
There are many ways to serve this Keto caldo de queso. From simple garnishes like chopped cilantro and a wedge of lime or lemon to low-carb bread and tortillas, the choice is entirely yours. This Keto cheese recipe also pairs well with taco salad or homemade guacamole. Other accompaniments that go well with this Keto soup are sliced avocado, sour cream, and pickled onions.
Net Carbs
4.6 g
Fiber
1.7 g
Total Carbs
6.4 g
Protein
4.3 g
Fats
7.6 g
111 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Poblano Peppers, raw
2 pepper
Olive Oil
1 tbsp
Onion
0.5 small
Garlic
1 clove
Tomato raw (includes cherry, grape, roma)
1 medium - 2 3/5" diameter
Chicken broth
0.25 cup
Cilantro
2 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Radish, raw
250 g
Canned coconut milk
0.25 cup
Cheese, Whole Milk, Panela
2 oz
Lemon
2 wedge - 1/8 of medium
Recipe Steps
steps 7
50 min
Step 1
Dice the tomatoes and chop the radishes into 4 pieces. Preheat the oven to 180C/350F. Wash the green peppers and place them on a baking sheet lined with parchment paper. Roast in the oven until charred on the top.Step 2
Place the peppers in a plastic bag and allow the peppers to sweat until their skin is soft and can easily be peeled. Allow the peppers to sit for about 15 minutes, then remove their skin and seeds and cut them into strips.Step 3
Finely dice the onion and mince the garlic. To a large saucepan over medium heat, add the olive oil, diced onion, and garlic. Sauté for 3 minutes until soft and fragrant.Step 4
Add the diced tomatoes and cook for 5 minutes. Constantly stir using a spatula until the tomatoes release all their juices and are soft. The mixture should reduce to a thick sauce.Step 5
Add in the chicken broth, cilantro, salt, and black pepper. Bring the mixture to a boil and reduce it to a simmer. Allow the mixture to simmer uncovered for about 1 minute.Step 6
Add the radishes and cover the pot. Cook for 20 minutes on medium heat until the radishes are fork-tender. Then, add in the green peppers and milk, stir, and cook for a further 2 minutes.Step 7
Turn off the heat and add the cheese. Mix to combine and serve. Garnish with chopped cilantro and a wedge of lemon.
