Nutrition Facts Per Serving: 370 calories; protein 23.1g; carbohydrates 25.4g; fat 19.3g; cholesterol 66mg; sodium 919.6mg.
This soup is the tastiest! The way its seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth.
This soup is the tastiest! The way its seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth.
Really good. Used what I had on hand, cubebsteak instead of what was in the recipe and canned sliced potatoes. I liked the tang from the chilies. Was a nice change from regular stew i normally make on a cold wet day.
Very tasty!! I didn’t have chipotle chili seasoning so I added can of chipotle in chili sauce! Wish my avocado was ripen!! Would love to if added it! Lol
This is one of the most flavorful soups – highly recommend. I usually make the recipe exactly as shown, but I made very minor changes to this one based only on my taste and heat preference. On both the chili pepper and chipotle chili I used well-rounded teaspoons when measuring. For the green chili, instead of canned, I used the roasted Hatch green chili found in the freezer section (I thought would be a little fresher taste). That is it, everything else exactly as the recipe states. My husband and I found this to have a rich spicy flavor without the heat. Served with a little grated cheese and chopped green onions on top. Even better the next day, or frozen and re-heated.
I made it tonight it was good and spicy I like the kick and flavours.. Advertisement
Ingredients 8 Original recipe yields 8 servings The ingredient list now reflects the servings specified Ingredient Checklist
Directions:
Sauté beef and onions in bacon fat; add tomatoes, chile strips, stock, and seasonings. Cover and cook over low heat until meat is tender. Add cubed potatoes during last 30 minutes. Caldillo may be frozen after preparation.
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