Caldillo is a Spanish term referring to a light broth or thin stew, typically made with meat, fish, or poultry, and often flavored with chiles, tomatoes, onions, and other regional seasonings. Common in northern Mexico, Chile, and parts of Central and South America, caldillo serves as both a soup and a base for more substantial dishes.
Variants include caldillo de res (beef stew with green chile) in Mexico and caldillo de congrio (conger eel soup) in Chile. The term emphasizes the broth component of the dish, distinguishing it from thicker stews or dry preparations.
