The word “caldito” is actually in its literal New Mexican translation, a word for flattery. Yet, many New Mexicans often refer to “caldito” (the diminutive form of caldo) to mean “caldo” or broth. For our family, however, a caldo or caldito was much more than a broth. It was a comfort food. Time and again, entering the house on a cold, blustery, winter’s day or when we weren’t feeling all that well, our mother would prepare a simple soup of vegetables, a little meat, and spices, which melded together to create a savory broth that warmed us from the inside out. It also had the power to comfort us and to make us feel safe. Even now, this “little broth” can take us back to those times. Try this version of “caldito” or “ little soup” for your family. It’s simple to make yet flavorful. If you find it a little too spicy for some members of the family, separate some for them before adding the chile.

This recipe uses our classic green chile.

We use Kitchen Bouquet Browning & Seasoning Sauce.

GC Caldito de Calabacita

Caldito de Calabacita

Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Cuisine Comfort Food, Stews, Traditional Family Favorites
Servings 8 8 oz. Servings
Calories 151 kcal


  • 1 lb. top sirloin or round steak
  • 1 large potato peeled or unpeeled
  • 2 small zucchini squash
  • 1 Tbsp. olive or canola oil
  • ¼ cup unbleached flour
  • ½ tsp. BUENO® Ground Cumin
  • 1 tsp. granulated garlic
  • 3 cups water
  • ½- 13 oz. container BUENO® Green Chile thawed in microwave
  • 1 tsp. browning sauce (we used Kitchen Bouquet® Browning & Seasoning Sauce)


  • Cut sirloin/steak into ¼ to ½ inch cubes.
    1 lb. top sirloin or round steak
  • Cut potato and zucchini into ½ inch cubes.
    1 large potato, 2 small zucchini squash
  • Heat oil over medium high in a 2-3 quart saucepan or large skillet.
    1 Tbsp. olive or canola oil
  • Add meat, potato and zucchini and cook until browned, approximately 10 minutes. Stir periodically.
  • Stir in flour, cumin and granulated garlic. Cook to brown flour, approximately 3-5 minutes.
    ¼ cup unbleached flour, ½ tsp. BUENO® Ground Cumin, 1 tsp. granulated garlic
  • Add water.
    3 cups water
  • Stir in green chile and browning sauce.
    ½- 13 oz. container BUENO® Green Chile, 1 tsp. browning sauce
  • Simmer for 30 minutes or until cooked or desired consistency is achieved. If thinner consistency is desired, stir in more water.


Calories: 151kcalCarbohydrates: 21gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 44mgPotassium: 490mgFiber: 2gSugar: 1gVitamin A: 64IUVitamin C: 14mgCalcium: 29mgIron: 2mg
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