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Caldillo Soup Recipe

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Caldillo {Mexican Green Chile Steak Soup}
Caldillo {Mexican Green Chile Steak Soup} from boulderlocavore.com

Description

Caldillo soup is a hearty and flavorful soup that originated in Chile. It is a traditional dish that is often served as a main course for lunch or dinner. The soup is made with beef, potatoes, onions, and other vegetables, and is seasoned with cumin, paprika, and other spices. It is a nourishing and comforting meal that is perfect for cold winter days.

Prep Time

The prep time for this recipe is approximately 30 minutes. This includes chopping vegetables, cutting beef, and measuring ingredients.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes. This includes cooking the beef, potatoes, and vegetables, and simmering the soup.

Ingredients

  • 2 pounds beef chuck roast
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 4 cups beef broth
  • 4 cups water
  • 4 potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen corn
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. Heat the vegetable oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the beef and cook until browned on all sides, about 5 minutes.
  3. Remove the beef from the pot and set aside.
  4. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
  5. Add the cumin and paprika and stir to combine.
  6. Add the beef broth and water to the pot and stir to combine.
  7. Return the beef to the pot and bring to a simmer.
  8. Add the potatoes, carrots, red and green bell peppers, and corn to the pot.
  9. Season with salt and pepper to taste.
  10. Simmer for 1 hour, until the beef is tender and the vegetables are cooked through.
  11. Serve hot and enjoy!

Notes

Caldillo soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 410
  • Protein: 35g
  • Fat: 18g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 600mg

Recipes FAQ

What is caldillo soup?

Caldillo soup is a traditional Chilean soup made with beef, potatoes, onions, and other vegetables. It is seasoned with cumin, paprika, and other spices, and is often served as a main course for lunch or dinner.

Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by substituting the beef broth and beef with vegetable broth and your favorite vegetarian protein, such as tofu or seitan.

What is the best way to store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Recipe Tips

  • Use a sharp knife to cut the beef and vegetables to ensure even cooking.
  • For a spicier soup, add a chopped jalapeño or serrano pepper.
  • Top the soup with chopped fresh cilantro and a squeeze of lime juice for added flavor.
  • If you prefer a thicker soup, add more potatoes or mash some of the potatoes in the soup to thicken it.

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