Queso Fresco Soup

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 2 tablespoons vegetable oil

  • ¾ pound potatoes, diced

  • ¾ cup chopped onions

  • 1 medium tomato, diced

  • 2 canned roasted Hatch green chile peppers, diced

  • ½ teaspoon salt, or to taste

  • 2 cups chicken broth

  • ½ cup heavy whipping cream

  • ½ cup milk

  • 6 ounces crumbled queso fresco


  1. Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.

  2. Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Nutrition Facts (per serving)

342 Calories
23g Fat
26g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 342
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 60mg 20%
Sodium 961mg 42%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 10g
Vitamin C 23mg 116%
Calcium 196mg 15%
Iron 1mg 6%
Potassium 598mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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