Sonora Cheese Soup is a comforting, rich, and velvety dish that brings the flavors of Northern Mexico to your table. This creamy, cheesy soup is inspired by the culinary traditions of Sonora, a region known for its delicious and simple flavors. With a perfect balance of melted cheese, sautéed vegetables, and a hint of spice, Sonora Cheese Soup is the ultimate comfort food that warms you from the inside out.
It’s my mom’s favorite recipe that everyone in our family love.
The mild heat from green chiles combined with the smooth creaminess of the cheese creates a satisfying bowl that’s perfect for any time of year. Whether enjoyed on a chilly evening or as a delicious appetizer for a gathering, this soup will undoubtedly become a family favorite.
Why do I love this recipe?
I love this recipe because it’s so easy to make yet feels indulgent. The combination of creamy cheese and the slight kick from the green chiles is irresistible. It’s also a great way to sneak in some veggies, and the flavors only get better as the soup simmers.
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Variations on the recipe?
You can swap out the cheese for a different variety, like Monterey Jack, cheddar, or even goat cheese. For a heartier version, add cooked chicken or crumbled sausage. You can also experiment with different types of chiles for more heat or use a combination of sweet corn and roasted poblano peppers for an added twist.
Serving suggestions?
Serve this soup with crusty bread, tortilla chips, or a side of fresh guacamole for dipping. It also pairs nicely with a simple salad or grilled chicken.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 3 days. Sonora Cheese Soup can be frozen for up to 2 months—just be sure to let it cool completely before freezing and reheat gently when ready to serve.
Sonora Cheese Soup
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium red onion finely chopped
- 1 –2 poblano or Anaheim chiles seeds removed, thinly sliced
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt plus more
- 3 large garlic cloves thinly sliced
- 1 Tbsp. tomato paste
- 1 medium green or yellow summer squash cut into ½” pieces
- 1 lb. Yukon Gold potatoes 3–4 large, scrubbed, cut into ½” pieces
- 6 cups chicken broth not low-sodium
- 1 cup cherry tomatoes halved
- ⅓ cup oregano or marjoram leaves
- 1½ tsp. red wine vinegar
- ½ cup whole milk or half-and-half optional
- 10 oz. queso fresco cut into ½” pieces
Instructions
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add red onion, chile, and 1 tsp. Diamond Crystal kosher salt (or ½ tsp. Morton kosher salt). Stir with a wooden spoon and cook until the vegetables begin to soften, about 3 minutes.
- Stir in garlic and tomato paste, breaking up the paste to coat the vegetables. Then add the squash, potatoes, and broth. Increase the heat to medium-high and bring the broth to a simmer.
- Once simmering, reduce heat to medium and cook for 15–20 minutes, or until the potatoes are nearly falling apart.
- Add the cherry tomatoes and cook for another 3 minutes until they are warmed through but not bursting. Stir in oregano and vinegar, and let the soup simmer for 2 minutes to meld the flavors together.
- Remove from heat and stir in the milk (if using). Taste the soup and adjust seasoning with more salt if needed.
- To serve, divide the queso fresco between bowls and ladle the soup over the cheese, stirring gently to prevent clumping.
- Enjoy!
