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    Home ยป Recipes ยป Soups ยป Mexican Green Chile Steak Soup (Caldillo)

    LAST UPDATED: December 22, 2021 โ€ข FIRST PUBLISHED: February 16, 2020 By Toni Dash 59 Comments

    Mexican Green Chile Steak Soup (Caldillo)

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mexican Soup (Caldillo) with steak

    Caldillo, is a favorite Mexican steak soup. Full of strips of steak, green chiles, chunks of potatoes in a soul-warming broth. This steak soup is a perfect main dish to keep winter’s chill at bay.

    Mexican Soup (Caldillo) with steak
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    Mexican Soup (Caldillo) with steak

    Caldillo is a spicy, hearty green chile steak Mexican steak soup perfect for the cold weather.

    Earthy spices, filling ingredients and easy preparation make it a satisfying family favorite recipe!

    Make it on the stovetop or in the Instant Pot.

    Any way you make it will develop rich deep soul-warming flavor.

    What is Cadillo?

    Caldillo, or Mexican Green Chile Steak Soup is a hearty soup recipe.

    It’s really more of a stew with hearty strips of London Broil, potatoes, and rich smoldering spices of cumin, chili powder and garlic.

    Mexican steak soup ingredients

    Mexican Steak Soup Ingredients

    • London Broil steak or Sirloin steak
    • Olive Oil
    • White Distilled Vinegar
    • All-Purpose Flour (regular or gluten-free)
    • Garlic Powder
    • ground Cumin
    • ground Black Pepper
    • ground Chipotle Chile Powder (regular chili powder may be substituted)
    • Beef Stock
    • Yellow Onion
    • canned Diced Tomatoes
    • canned Mild Green Chilies
    • Potatoes

    steak soup in ladle

    Ingredient Notes

    London Broil steak

    London Broil is used in this steak soup.

    It’s the top pick for the flavor, texture and that it would tenderize as the soup simmered for a few hours.

    It is an affordable cut of meat and comes from the same area where Round Steak originates.

    It does not contain much marbling or fat.

    My butcher pointed out that due to its appearance people often mistake it for the type of steak to be grilled and served as a whole individual steak.

    This does not favor the best qualities of London Broil.

    It is perfect for longer cooking and should always be sliced across the grain.

    If London Broil is not available, Sirloin Steak can be substituted.

    Flour

    Regular all-purpose flour may be used or a gluten-free flour blend.

    The purpose of the flour is to help the spices stick to the steak and add slight thickening to the soup.

    Chili Powder

    This recipe calls for Chipotle Chile Powder. This specific type of chili powder adds an earthy, smoky flavor along with spiciness.

    Chipotle chile powder should be available in most spice sections at the grocery store or online.

    If unavailable regular chili powder may be substituted.

    Green Chilies

    Using canned green chilies saves time and they are also already cooked giving the best flavor.

    The original recipe calls for using canned roasted whole green chilies, sliced lengthwise.

    TIME SAVING TIP: I have also used diced Mild Green Chilies. The flavor is the same and there is no preparation involved!

    two white bowls of Mexican soup with steak

    How to Make Mexican Steak Soup – Step-by-Step

    Detailed instructions can be found at the end of the blog post in the printable recipe card.

    Instructions to make Cadillo on the stove top, in an Instant Pot and slow cooker are included.

    Preparation Methods & Tools

    The recipe step photos below are made in the Instant Pot. A 6-quart Instant Pot was used to develop this recipe.

    The steps are the same if making the spicy soup in a Dutch oven on the stove.

    STEP 1: In a small mixing bowl combine the flour, garlic powder, cumin and pepper (photo 1). Mix together.

    STEP 2: Place the sliced steak in a large mixing bowl and pour the vinegar onto the steak. Massage vinegar into the steak with your hands (photo 2).

    Mexican Steak Soup recipe steps collage 1

    STEP 3: Sprinkle the flour-spice mixture onto the steak and toss with hands to fully coat the steak. None of the flour mixture should be remaining in the bowl (photo 3).

    STEP 4: (For the Instant Pot): Turn on the Saute function and add the olive oil to the Instant Pot insert (photo 4). (For Stovetop) Heat a large Dutch oven over medium-high heat and add the olive oil.

    STEP 5: Add the steak and brown lightly (5-7 minutes) (photo 5).

    Mexican Steak Soup recipes steps collage 2

    STEP 6: INSTANT POT ONLY: Remove the steak from the Instant Pot. With the Instant Pot still on SAUTE mode, pour in the beef broth. Scrap the bottom of the Instant Pot insert to dislodge any food particles that are sticking (photo 6). This is called deglazing the pan and ensures there will not be a burn warning when cooking the soup.

    STEP 7: Add the remaining ingredients: chili powder, onion, diced tomatoes, green chilies, potatoes (and the beef broth if cooking on the stove top). Add the steak back to the Instant Pot (photo 7).

    STEP 8:

    For the Instant Pot: Secure the lid and venting to closed, cook on the SOUP function for 40 minutes. Allow a 10 minute natural release then release any remaining pressure manually.

    For Stovetop: Bring to a low boil, lower the temperature so the soup is simmering. Simmer 1-2 hours until the potatoes and meat are cooking.

    Topping and Serving Steak Soup

    Grated cheddar cheese, torn cilantro or a dollop of sour cream are all great choices for topping this spicy steak soup.

    NOTE: dairy products mute the heat from spicy ingredients.

    Adding sour cream for anyone that doesn’t love much spicy heat is a great strategy!

    Serve with this delicious Cornbread recipe.

    Recipe FAQs

    Can this steak soup recipe be made in the slow cooker?

    Yes it can but from our testing we feel the results are not as good as when cooking it on the stove top or in the Instant Pot.

    The meat does not retain the same flavor as with the preferred two methods.

    To make it in the slow cooker:

    1. Follow the instructions under For All Cooking Methods in the recipe card below.
    2. Perform steps 1 and 2 under the Stove Top method in the recipe card.
    3. Add the steak to the slow cooker (a 6 quart slow cooker recommended) followed by the remaining recipe ingredient; stir to combine.
    4. Cook on LOW for 7-8 hours until the potatoes are completely cooked and the meat is soft.

    How to Store Leftover Soup

    In the Refrigerator

    Store leftover soup in airtight containers in the refrigerator for up to 3-5 days.

    In the Freezer

    Allow soup to cool.

    Place in a freezer-safe airtight container leaving 3/4-inch head space for expansion.

    Head space is the room above the surface of the soup and the top of the container.

    NOTE: adding too much head space risks ice crystals forming on the soup which will affect the flavor.

    Store for up to 6 months.

    Thaw in the refrigerator or microwave and heat to taste.

    NOTE: soup can be frozen in individual serving size containers following the directions above.

    bowls of Mexican steak soup

    More Soup Recipes You’ll Love!

    • Hearty Vegetable Cabbage Soup
    • Vegetable Beef Soup
    • Chicken Tortilla Soup
    • Curried Roasted Carrot Ginger Soup (Vegan)
    • Jalapeno Turkey Noodle Soup
    • Homemade Tomato Soup

    Try these Recipes too!

    • Mexican Lasagna
    • Pineapple Citrus Slow Cooker Carnitas & Carnitas Tacos
    • Posole Rojo
    • Green Pozole (Pozole Verde)
    • Tacos Al Pastor in the Slow Cooker
    • Chicken Enchilada Skillet
    • Easy Mexican Chicken Casserole

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Caldillo {Mexican Steak Soup} - BoulderLocavore #glutenfree

    Caldillo {Mexican Green Chile Steak Soup}

    Caldillo is a spicy, hearty Mexican green chile steak soup perfect for the cold weather. Easy to prepare, allowing it to simmer for a few hours blends the flavors perfectly. It can be prepared on the stovetop or in an Instant Pot.
    5 from 73 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Soup
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 13 1-cup servings
    Calories: 154kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    6-quart Instant Pot (if using)

    Ingredients

    • 2 pounds London Broil steak , cut across the grain into 1/4 inch thick strips
    • 2 teaspoons Extra Virgin Olive Oil
    • 1 tablespoon White Distilled Vinegar
    • 1 tablespoons All-Purpose Flour (regular or gluten-free)
    • 2 teaspoons Garlic Powder
    • 1 teaspoon ground Cumin
    • 1/2 teaspoon ground Black Pepper
    • 2-3 teaspoons ground Chipotle Chile Powder (regular chili powder may be substituted)
    • 32 ounces (1 quart) Beef Stock or Broth
    • 1 large Yellow Onion chopped
    • 1 14.5-ounce can Diced Tomatoes
    • 4 4-ounce cans Mild Green Chilies strips; drained and cut into 1/4-inch wide strips lengthwise (diced chilies may be substituted)
    • 2 large Russet Potatoes peeled and cut into bite-size cubes

    Instructions

    For all cooking methods

    • In a small mixing bowl, combine the garlic powder cumin, pepper and flour. Set aside.
    • In a large mixing bowl pour in vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
    • Powder bowl of flour and spices into the steak and massage the dry mixture into the steak until none remains to be incorporated.

    Cooking on the Stovetop

    • Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
    • Place the steak into the pot and brown lightly (5-7 minutes approximately).
    • Add the remaining ingredients into the pot: chile powder, beef stock, onion, tomatoes and their liquid, green chile strips and potatoes. Bring to a low boil, lower temperature to low and allow to simmer for 1-2 hours until potatoes are soft and meat is fully cooked.

    Cooking in an Instant Pot

    • Using a 6-quart Instant Pot, select the SAUTE mode. Add the olive oil.
    • When the olive oil is heated lace the steak into the Instant Pot and brown lightly (5-7 minutes approximately).
    • Remove the steak from the Instant Pot.
    • Leaving the Instant Pot in SAUTE mode pour in the beef broth. Allow the broth to heat up and scrape any food particles from the bottom of the Instant Pot insert using a spatula. They can be stirred into the broth for extra flavor.
      NOTE: this will help ensure no burn warning when cooking the soup.
    • Add the remaining ingredients into the pot: chile powder, onion, tomatoes and their liquid, green chile strips and potatoes. Add the steak back to the Instant Pot.
    • Seal the Instant Pot and select the SOUP mode, adjust for 40 minutes. Follow with a natural release for 10 minutes, and manual release for any remaining pressure.

    Serving the Steak Soup (all cooking methods)

    • Garnish with a bit of grated cheese (if desired) and serve with cornbread, flour or corn tortillas or quesadillas.

    Notes

    Cooking Times:
    Stovetop: Simmer for 1-2 hours until potatoes and meat are cooked.
    Instant Pot: Soup setting 40 minutes; 10 minute Natural Release followed by a manual release of remaining pressure.
    Recipe Yield: Prepared in the Instant Pot the recipe makes 13 1/2 cups of soup. The yield may be slightly less on the stovetop due to evaporation.
    Ingredients: 
    Steak: if London Broil is not available Sirloin may be substituted.
    Green Chilies: freshly roasted or canned roasted chilies may be used. Whole green chilies (slicing instructions in recipe) or diced green chilies may be used.
    Flour: regular all-purpose flour or gluten-free flour blend may be used.

    Can this steak soup recipe be made in the slow cooker?

    Yes it can but from our testing we feel the results are not as good as when cooking it on the stove top or in the Instant Pot.
    The meat does not retain the same flavor as with the preferred two methods.
    To make it in the slow cooker:
    1. Follow the instructions under For All Cooking Methods in the recipe card below.
    2. Perform steps 1 and 2 under the Stove Top method in the recipe card.
    3. Add the steak to the slow cooker (a 6 quart slow cooker recommended) followed by the remaining recipe ingredient; stir to combine.
    4. Cook on LOW for 7-8 hours until the potatoes are completely cooked and the meat is soft.
    Storing the Steak Soup:
    Refrigerator: cool soup, place in an airtight container for 3-5 day in the refrigerator.
    Freezer: cool soup, place in an airtight container with 3/4-inch head space for up to 6 months in the freezer.

    Nutrition

    Calories: 154kcal | Carbohydrates: 12g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 355mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg
    Mexican Soup (Caldillo) with steak
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: November 3, 2013

    « Mexican Lasagna – Comfort Food with a Spicy Twist!
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    Reader Interactions

    Comments

    1. Ronnie says

      January 27, 2024 at 4:49 pm

      5 stars
      This is very, very good! I expected it to be spicier, but I didn’t have the chipotle powder so I used Chimayo medium red instead. I will have to stock up some chipotle for next time. This will definitely be on repeat at my house.

      Reply
      • Toni Dash says

        January 30, 2024 at 5:15 pm

        So glad you enjoyed it! Spiciness is so personal. Try it with the chipotle chile pepper and see what you think; you can always add more to meet your preferences too!

        Reply
    2. Nancy B says

      January 17, 2024 at 5:26 pm

      We are warming up with soup tonight in the winter cold of northern Wyoming. So good! Thanks for another great recipe. ๐Ÿ˜‹

      Reply
    3. April says

      February 14, 2022 at 10:06 am

      5 stars
      Holy cow this was delicious. Tons of flavor and it warmed us right up! Looking forward to making it again!

      Reply
    4. Betsy says

      February 14, 2022 at 8:34 am

      5 stars
      I LOVE the flavor that green chiles give to Mexican food! Such a wonderful tangy flavor and the smell is so intoxicating! This soup is absolutely delightful. Full of so much rich flavors and good hearty ingredients. Love this!

      Reply
    5. Taylor says

      February 14, 2022 at 8:25 am

      5 stars
      Made this in the Instant Pot and it was SO easy and delicious! It had great flavor and was so comforting and hearty. We loved it!

      Reply
    6. Catherine L Clifton says

      June 29, 2021 at 6:32 am

      I have some steaks in the freezer that need to be used up and this sounds like a wonderful way to use them. Looking forward to giving it a try real soon.

      Reply
    7. pooja says

      September 09, 2020 at 2:43 pm

      What would be the cook time be if I use the high pressure option instead of the soup option?

      Reply
      • Toni Dash says

        September 09, 2020 at 4:53 pm

        Is there a reason you don’t want to use the Soup function? It’s designed to slowly bring soups to a simmer.

        Reply
    8. Cathy says

      February 20, 2020 at 10:30 am

      Such a hearty meal! My family loved it!

      Reply
    9. Lyanna Soria says

      February 19, 2020 at 3:22 am

      5 stars
      That chile steak soup is absolutely delicious! I’m sure the kids would love this and it’s easy to make as well.

      Reply
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    5 from 73 votes (46 ratings without comment)

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