Mexican Green Chile Steak Soup (Caldillo)

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.

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, in the Instant Pot or slow cooker (instructions for all included).

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

• 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

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!

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.

Notes for slow cooker are indicated too. A 6-quart Slow Cooker is recommended.

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).

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 or Slow Cooker) 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).

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.

For Slow Cooker: Cook on LOW temperature for 4 hours.

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.

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.

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
• Tacos Al Pastor in the Slow Cooker
• Chicken Enchilada Skillet
• Easy Mexican Chicken Casserole

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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 or slow cooker.

Course Soup

Cuisine Mexican

Keyword caldillo, green chile steak soup, steak soup

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 13 1-cup servings

Calories 154 kcal

Author Toni Dash

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

1. In a small mixing bowl, combine the garlic powder cumin, pepper and flour. Set aside.
2. In a large mixing bowl pour in vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
3. 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

1. Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
2. Place the steak into the pot and brown lightly (5-7 minutes approximately).
3. 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 a Slow Cooker

1. Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.

2. Place the steak into the pot and brown lightly (5-7 minutes approximately).

3. Transfer the steak to a large slow cooker along with the remaining ingredients: chile powder, beef stock, onion, tomatoes and their liquid, green chile strips and potatoes.

4. Cook on LOW temperature for 4 hours.

Cooking in an Instant Pot

1. Using a 6-quart Instant Pot, select the SAUTE mode. Add the olive oil.

2. When the olive oil is heated lace the steak into the Instant Pot and brown lightly (5-7 minutes approximately).

3. Remove the steak from the Instant Pot.

4. 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.

5. 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.

6. 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 (call cooking methods)

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

Recipe 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.

Slow Cooker: Low temperature for 4 hours.

Recipe Yield: Prepared in the Instant Pot the recipe makes 13 1/2 cups of soup. The slow cooker yield should be similar to the Instant Pot. 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.

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 Facts

Caldillo {Mexican Green Chile Steak Soup}

Amount Per Serving

Calories 154 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 43mg14%

Sodium 355mg15%

Potassium 616mg18%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 3g3%

Protein 19g38%

Vitamin A 131IU3%

Vitamin C 10mg12%

Calcium 40mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published: November 3, 2013