Keto Caldo de Queso con Papas

Keto Caldo de Queso con Papas

Caldo de Queso con Papas is a traditional Sonoran Mexican soup that combines creamy textures with roasted green chile, queso fresco, and hearty vegetables. In this keto-friendly version, turnips (or if you prefer, rutabagas) replace potatoes, providing the same comforting bite with fewer carbs. This dish is Lupita's favorite and is both rich and filling—perfect for a main meal on its own.

Keto Caldo de Queso con Papas

Sonora Keto

Servings

5

Prep Time

15 minutes

Cook Time

30 minutes

Calories

387

Cuisine

Mexican

Category

Soup

Cheesy, chile-y and sooo hearty!  This soup is a meal on its own!  Saludos!

Keto Caldo de Queso con Papas

Ingredients

  • 4 cups chicken broth (or water with 1 tablespoon chicken bouillon)
  • 0.5 teaspoon salt
  • 1 teaspoon chicken bouillon (optional, for extra flavor)
  • 1 tablespoon coconut oil
  • 1 clove garlic, sliced
  • 0.5 cup chopped onion
  • 1 cup sliced tomatoes
  • 2 medium turnips, peeled and cubed
  • 0.25 cup chopped cilantro
  • 1 cup heavy cream
  • 10 oz queso fresco, cubed
  • 0.5 cup roasted green chile, chopped

Directions

  1. Prepare the base: Heat the coconut oil in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Stir in the sliced garlic, cooking briefly to avoid bitterness.

  2. Add vegetables: Mix in the sliced tomatoes and cook until softened. Add the cubed turnips, sautéing until lightly browned and starting to soften.
  3. Build the broth: Pour in the chicken broth. If using water, add a spoonful of chicken bouillon for flavor. Season with salt and stir well.
  4. Simmer & enrich: Bring the soup to a boil, then reduce to a gentle simmer. Add the heavy cream and roasted green chile, stirring until well incorporated. Let cook until turnips are tender and the broth has thickened slightly to a creamy consistency.
  5. Finish with cheese & cilantro: Gently stir in cubed queso fresco and chopped cilantro. Allow the cheese to warm and soften slightly in the broth.
  6. Serve: Ladle into bowls and serve hot. Garnish with extra cilantro or a sprinkle of queso fresco if desired.
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