From The Border Cookbook, Caldo de queso (that is, cheese soup) has onion, carrot, potato, tomato, and stock as well as delicious, roasted Anaheim chile. The spicing includes epazote, bay, and rosemary. To make it a cheese soup, we chose Chihuahua (other suggestions include Muenster, Monterey jack, or mild cheddar) plus some crumbled aged cheese. This is a fantastic soup! It warms up well for lunches too. Cheryl Jamison, author of the well-respected cookbook, writes that this hearty soup is found on northern Mexican ranches.