Homemade Mexican Caldo

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This mouthwatering Mexican beef and vegetable soup makes a wonderful meal on a chilly evening. Packed with a range of fresh vegetables as well as beef shanks, you’re going to want more than one bowl of this.

Although authentic caldo de res is made from scratch, there is nothing time-consuming or difficult about the recipe. It’s a rustic dish which boasts plenty of nutrients. ‘Caldo’ is Spanish for broth while ‘res’ means beef.

Which Vegetables To Use In Caldo de Res

Caldo de res recipes differ so if you have some vegetables in the refrigerator which need to be used up, go ahead and throw those in too. 

This comforting and healthy soup is great for lunch or supper. It’s also a nice alternative to chicken soup if you aren’t feeling well. You will feel much better after a bowlful of this wonderful Mexican soup.

Mexican Caldo

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8
Calories: 210kcal


  • 2 pounds beef shank on the bone
  • 14½ ounces canned diced tomatoes
  • 3 cups beef broth
  • 4 cups water
  • 2 husked fresh ears of corn each cut into 3 pieces
  • 1 tablespoon vegetable oil
  • 2 roughly chopped carrots
  • cups chopped cilantro
  • 1 quartered potato
  • cups chopped yellow onion
  • 2 quartered chayotes optional
  • 1 cored cabbage cut into wedges
  • ¼ cup sliced pickled jalapenos
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 limes cut into wedges
  • 4 quartered radishes


  • All ingredients ready? Let's begin!
  • Cut most of the meat off the bones and chop it into ½-inch pieces.
  • Heat a big, heavy pot until hot, and then add the oil.
  • Next add the beef and bones as well as the salt and pepper, and cook until browned.
  • Add 1 cup of onion and cook for 2 minutes.
  • Add the can of tomatoes and the broth.
  • Add water if needed (the liquid should come ½ inch above the bones).
  • Turn the heat right down, loosely put the lid on and simmer for an hour or until the beef is tender.
  • Now you can add the carrot and ¼ cup of cilantro.
  • Cook the caldo de res for 10 minutes.
  • Stir in the potato, chayote (if using) and corn. Simmer for 15 minutes.
  • Add the cabbage and cook for 10 minutes or until the veggies are done.
  • Divide the caldo de res between serving bowl and garnish with onion, cilantro and jalapeños (if liked).
  • Garnish with radishes and serve with lime wedges.



Calories: 210kcal | Carbohydrates: 27g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 1156mg | Potassium: 883mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3160IU | Vitamin C: 63mg | Calcium: 119mg | Iron: 3mg

Handy Notes

  • Feel free to change up the veggies if you like, adding others such as green beans, zucchini or bell pepper.
  • Leftovers should be kept in an airtight container in the refrigerator and eaten within 5 days.
  • This soup freezes well, so you might like to double the recipe. 

There isn’t much prep work required to make traditional Mexican caldo de res apart from chopping and adding the ingredients to the pot. Serve this tasty soup with warm corn tortillas or crusty bread.

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