Caldo de Res (One Pot Mexican Beef Soup Recipe)

Caldo de Res, also called Mexican Beef Soup, is a stick-to-your-ribs healthy soup that features chunks of beef, zucchini, squash, cabbage, corn, and carrots. It’s the perfect one pot comfort meal that’s also good for you!

Caldo de Res

If you haven’t had this Caldo de Res soup before, you’re in for a real treat!

This traditional Mexican soup is packed with hearty vegetables like large carrots, cabbage, and ears of corn, all simmered with bone-in beef shank and chuck roast to create a savory broth full of rich beef flavors.

This one-pot meal is so simple to make! You only need one large pot, so cleanup is a breeze!

Plus, it’s a super nutritious soup—loaded with fresh vegetables and tender meat that just falls off the bone.

Serve it up in large bowls with warm corn tortillas and a little squeeze of lime juice or lime wedges on the side for that fresh, tangy kick.

This Caldo de Res is a family favorite that’s perfect any time of the year, but especially comforting when it’s chilly out.

This one pot meal is good fresh, the leftovers are good, and it’s even good frozen and reheated! This will be the stick-to-your-ribs (in a healthy way!) soup that will get you through the cold months.

It can be made on the stovetop, as I did – or even in the crockpot all day on low.

Why You’ll Love This Caldo de Res Recipe

• Ease of One-Pot: This Mexican beef soup is made in just one large pot, keeping things simple with minimal cleanup. It’s a one pot meal that’s as easy to cook as it is to serve.
• Hearty and Comforting: With chuck roast and beef bones simmered alongside hearty vegetables like ears of corn, carrots, and cabbage, each bowl is a warm, filling meal perfect for this time of the year. It’s true comfort food!
• Bursting with Flavor: Every spoonful has the delicious flavors of Mexican cuisine. Add a little lime juice or hot sauce to really make it go off!

Caldo de Res Ingredients

This is how I make my version!

• Boneless Chuck Roast: Although the traditional way to make this is using bone-in beef shanks, I prefer to use Chuck roast.
• Soup Bones: These beef bones bring out that deep bone broth flavor you really want for this soup. They’re also full of nutrients that simmer right into the soup!
• Garlic Cloves: A few whole cloves add so much flavor to the savory broth. Nothing beats that comforting smell of garlic in Mexican cuisine!
• Medium Onions, Halved: Onions add a little sweetness and a lot of flavor.
• Large Carrots: Cut into 1-inch rounds, carrots bring some nice color to this dish.
• Zucchini and Yellow Squash: Sliced into 2-inch rounds, these veggies soak up all the delicious flavors of the broth while adding a tender texture to the soup. Traditionally chayote squash is used, but it’s not my fave, so I substitute it for yellow squash.
• Ears of Corn, Halved: These fresh corn pieces really make this soup extra special. They’re a great way to add flavor and texture, and they’re a traditional addition to this Mexican Caldo de Res.
• Head of Cabbage, Quartered: Cabbage is a classic in Caldo de Res, I definitely don’t recommend leaving it out.
• Salt and Black Pepper to Taste: Don’t forget to season well!

Meat Options for Caldo de Res

I personally use chuck roast in my recipe because I just like it better and it’s easier for me to find at the grocery store. There are other options though. Here’s the meat you can use for this soup recipe:

• Chuck Roast: Cut into large chunks, this meat is tender and juicy, especially when it’s simmered low and slow.
• Beef Shanks: Beef shanks have bone marrow that slowly melts into the soup, adding deep, rich flavor. The meat becomes incredibly tender, and the bones give the soup a smooth, almost creamy texture that’s comforting and delicious.
• Short Ribs: Short ribs a little fattier, which makes the broth extra flavorful and gives it a satisfying richness. As they cook, the meat gets wonderfully tender, adding some extra heartiness to each bowl.

How to Make Caldo de Res

1. Prep the Meat: Start by seasoning the boneless chuck roast chunks with salt and pepper.
2. Sear the Meat: In a large Dutch oven or heavy pot, heat a little oil over medium-high heat. Add the seasoned chuck roast and let it sear until it’s browned.
3. Add Soup Bones: Once the meat has some color, add the soup bones, garlic cloves, and medium onions (halved). Sprinkle a little bit more salt and pepper for added seasoning.
4. Add Water and Simmer: Pour in enough cups of water to cover the meat and bones, then bring it all to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Let it cook for about 30 minutes.
5. Skim Foam and Grease: After 30 minutes, uncover the pot and skim off any foam or grease that has floated to the top.
6. Add Vegetables: Now, add the carrots, zucchini, yellow squash, ears of corn, and cabbage.
7. Simmer Again: Cover the pot and let it continue simmering for another 30-45 minutes, until the vegetables are tender and the chuck roast is melt-in-your-mouth delicious.
8. Serve and Garnish: Turn off the heat and serve the soup hot in large bowls. Garnish it with some of the ideas from my list below. My favorite is eating it with warm tortillas!

Ways to Garnish Caldo de Res

You may want to garnish your Caldo de Res (Mexican Beef Soup) with the following:

• Lime Wedges: A squeeze of lime juice over your bowl of Caldo de Res brightens up the flavors and adds a little zing. It give it that classic Mexican beef soup taste.
• Fresh Cilantro: Just a sprinkle of fresh cilantro on top adds a hint of freshness and pairs beautifully with the savory broth.
• Hot Sauce: A little hot sauce goes a long way! Add a few dashes to give your soup a bit of heat. Perfect for those who like it spicy!
• Diced Red Onion: Add some crunch and a mild bite with diced red onion.
• Diced Jalapeños (Pickled or Fresh): For extra spice, add some jalapeños. Pickled jalapeños bring a tangy flavor, while fresh ones add some crisp heat.
• Warm Corn Tortillas or Tortilla Chips: Serve warm corn tortillas on the side or crumble some tortilla chips right into the soup. 
• Avocado or Guacamole: Avocado balances the rich beef flavors, and to be honest, who doesn’t love avocados?
• Radish Slices: For a little crunch, add radish slices on top. 
• Tajín Seasoning: Sprinkle a little Tajín for a mix of lime, chili, and salt. It’s a great way to enhance the flavors, especially if you’re a fan of a tangy kick.What to Serve with Caldo de Res?

What to Serve witih Caldo de Res

It’s pretty much a one pot meal, so you can serve it all by itself if you like. I’m pretty partial to serving mine with warmed corn tortillas. Some other great options are:

• Cornbread
• Black Bean Balls
• Homemade Corn Tortillas (Gimme Some Oven has a great recipe)
• Bacon, Tomato, & Avocado Bites
• Guacamole
• Elote Salad (Mexican Street Corn Salad)
• Queso Fundido
• Jalapeno Poppers 

Recipe Variations

• Add Bay Leaves: Toss in a couple of bay leaves while the soup simmers. They add a mild, earthy flavor that pairs beautifully with the beef broth and veggies.
• Chicken Version: For a lighter chicken version, swap the beef for bone-in chicken pieces and use chicken broth instead of beef.
• Tomato Base: Add a few spoonfuls of tomato sauce or roma tomatoes for a hint of tomato flavor.
• Spice It Up: For a touch of heat, throw in a couple of serrano chiles or jalapeños. This adds a nice kick to the broth, especially if you love a little spice in your favorite soups.
• Add Beans: I normally add some canned green beans when we heat it up as leftovers.

Storing Leftovers

After we’ve eaten on this for a bit, if we still have some left,  I’ll add a can of drained canned corn, drained canned green beans, and 2 cans of various drained and rinsed beans. Sometimes some rice too— and serve it again as a whole other meal with a completely different flavor profile.

My kids call this ‘the soup that never ends!”

Storing Leftovers in Fridge

Once the soup has cooled, pour it into an airtight container. Store it in the fridge for up to 3-4 days.

Freezing Leftovers

If you’d like to save it longer, Caldo de Res freezes well! Pour the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. It should stay good for up to 3 months.

Reheating in a Pot

To reheat on the stove, pour the soup into a heavy pot or stock pot and warm it over medium heat. Stir occasionally until it’s heated through.

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Caldo de Res (Mexican Beef Soup)

Ingredients

• 3 pounds boneless chuck roast cut into 1 inch chunks
• 1-2 soup bones or don't use the bones and use a bone in chuck roast - the bone marrow adds tons of richness though!
• 10 cups water
• 6 peeled garlic cloves
• 1-1/2 small to medium onions, halved (so 3 onion halves)
• 2 carrots cut into 1 inch rounds
• 2 zucchini sliced into 2 inch rounds
• 1 yellow squash sliced into 2 inch rounds
• 2 ears corn halved
• 1/2 head cabbage quartered
• salt and pepper to taste

Instructions

• Season the chunks of chuck roast with salt and pepper and sear on high heat in a little olive oil to give them some color (color adds flavor!).
• Add in the beef bones, the water, garlic cloves, and onion halves. Sprinkle with a litlte more salt and pepper, and bring to a boil. Cover, and reduce to a simmer. Simmer for 30 minutes.
• Uncover and skim off any foam or grease that has accumulated at the top.
• Add the carrots, zucchini, squash, corn, and cabbage. Cover and continue simmering for 30-45 minutes.
• Turn off the heat and serve hot with whatever garnishes you like such as lime wedges, hot sauce, corn tortillas, jalapenos, cilantro, red onion, radishes, avocado, etc.

Notes

I really prefer using the soup bones instead of a bone in chuck roast. The soup bones have all that marrow that make this soup as rich and hearty as it is. You can also use a shank roast, which is what is traditionally used - but they can be harder to find. 

CROCKPOT:

You can also cook this in the crockpot. Brown the meat first, if desired, and put all the ingredients in the crockpot. Cook on low for 6-8 hours for high for about 4.