12 Cozy Chilean Soup Recipes That Deliver Warm Comfort

As the chilly days of winter settle in, there’s nothing quite like the warmth of a comforting soup. Chilean soups offer a delightful way to embrace the season with their rich flavors and hearty ingredients. From the beloved Porotos Granados to the fragrant Caldo De Pollo, these recipes are perfect for cozy evenings at home. Each bowl brings a touch of tradition and a sense of togetherness. Let’s explore these inviting recipes that are sure to nourish both body and soul.

Porotos Granados

Porotos Granados is a traditional Chilean dish that embodies the vibrant flavors and agricultural bounty of the country. This hearty bean soup isn’t only packed with nutrients but also rich in cultural significance, often enjoyed during the harvest season when fresh ingredients are at their peak. The dish features a delightful combination of fresh ingredients, including beans, corn, and squash, making it a wholesome and satisfying meal.

To prepare Porotos Granados, you’ll need a variety of fresh vegetables and spices that come together to create a comforting and flavorful soup. The dish is typically served warm and can be accompanied by crusty bread or simply enjoyed on its own. Its rustic charm and delicious taste make it a perfect choice for family gatherings or cozy nights in.

Ingredients (Serves 4-6 people):

• 2 cups of fresh cranberry beans (or pinto beans, if unavailable)
• 4 cups of water
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 medium tomato, diced
• 1 medium zucchini, diced
• 1 cup of fresh corn kernels (or frozen corn)
• 1 cup of pumpkin or butternut squash, diced
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• Salt and black pepper to taste
• 2 tablespoons of olive oil
• Fresh basil or cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Beans: If using dried cranberry beans, soak them in water overnight. Drain and rinse them before cooking. If using fresh beans, simply rinse them. Place the soaked beans in a large pot and add 4 cups of water. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until tender.
2. Sauté the Aromatics: In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onions are translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables: Stir in the diced tomato, zucchini, and pumpkin or butternut squash into the pot with the onions and garlic. Sauté the mixture for about 5-7 minutes until the vegetables start to soften.
4. Combine the Ingredients: Once the beans are tender, drain them from the cooking water and add them to the pot with the sautéed vegetables. Then, add the fresh corn kernels. Stir everything together.
5. Season the Soup: Sprinkle in the paprika, cumin, salt, and black pepper to taste. Pour in about 2 cups of vegetable or chicken broth (or water if preferred) to achieve your desired soup consistency. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes.
6. Final Touches: Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add more broth or water to reach your desired consistency. Once ready, remove from heat and let it sit for a few minutes before serving.
7. Serve: Ladle the Porotos Granados into bowls and garnish with fresh basil or cilantro if desired. Serve hot with crusty bread for dipping.

Extra Tips:

For a richer flavor, consider adding a bay leaf while the beans are cooking and removing it before serving. You can also experiment with other seasonal vegetables or herbs for added depth, such as adding carrots or bell peppers.

If you prefer a spicier kick, a pinch of red pepper flakes can elevate the dish. This soup can be made in advance and freezes well, making it a great option for meal prep. Just reheat gently on the stove when you’re ready to enjoy it!

Caldo De Pollo

Caldo De Pollo, a traditional Chilean chicken soup, is a hearty and comforting dish that warms the soul. With its rich flavors and vibrant colors, this soup not only nourishes the body but also brings a sense of community as it’s often shared with family and friends. The combination of fresh vegetables, tender chicken, and aromatic herbs creates a delightful balance that makes this soup a favorite among many Chileans.

Perfect for chilly evenings or as a remedy for a cold, Caldo De Pollo is a wonderful dish to have in your culinary repertoire. Preparing Caldo De Pollo is relatively straightforward, and it allows for some flexibility based on personal preferences. You can adjust the seasoning and add or remove vegetables as you see fit. This recipe will guide you through the process of making a delicious pot of Caldo De Pollo, guaranteeing that each bowl is filled with warmth and flavor.

Gather your ingredients, and let’s get started on this delightful Chilean soup.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 10 cups of water
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 cup of green beans, trimmed and cut
• 1 cup of corn kernels (fresh or frozen)
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, place the cut pieces of chicken and cover them with 10 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and skim off any foam that appears on the surface. This helps to guarantee a clearer broth.
2. Add Aromatics: Add the chopped onion, minced garlic, and chopped celery to the pot. These aromatics will enhance the flavor of your broth. Allow the mixture to simmer for about 30 minutes, uncovered, until the chicken is cooked through. You can check for doneness by confirming the meat reaches an internal temperature of 165°F.
3. Incorporate Vegetables: Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Stir in the sliced carrots, diced potatoes, green beans, and corn kernels into the boiling broth. Return the pot to a simmer and cook the vegetables for about 15-20 minutes, or until they’re tender.
4. Shred the Chicken: While the vegetables are cooking, take the chicken pieces and shred the meat from the bones. Discard the skin and bones, and then return the shredded chicken to the pot. This adds protein back into the soup and infuses it with even more flavor.
5. Season the Soup: Add the dried oregano, ground cumin, salt, and pepper to taste. Stir well to combine all the flavors. Allow the soup to simmer for an additional 5 minutes, letting the spices meld together.
6. Serve: Ladle the Caldo De Pollo into bowls, and garnish with fresh cilantro or parsley. Serve with lime wedges on the side to add a fresh burst of flavor.

Extra Tips:

When preparing Caldo De Pollo, using homemade chicken stock can greatly enhance the depth of flavor. If you have leftover bones from a roast chicken, simmer them with water and aromatic vegetables to create a rich broth.

Additionally, feel free to customize the soup with your favorite vegetables or add spices for a unique twist. Leftovers can be stored in the refrigerator for a few days and also freeze well for a quick meal later on. Enjoy your cooking!

Cazuela

Cazuela is a traditional Chilean soup that captures the essence of homemade comfort food. This hearty dish is a savory combination of meat, vegetables, and aromatic herbs, making it perfect for family gatherings or chilly evenings. The beauty of Cazuela lies in its versatility, allowing you to customize the ingredients based on seasonal produce or personal preferences. Typically, it features chicken or beef, along with classic vegetables like potatoes, corn, and pumpkin, all simmered together to create a rich, flavorful broth.

To prepare a delicious Cazuela, you’ll need to gather fresh, quality ingredients that won’t only enhance the taste but also contribute to the overall presentation of the dish. The delightful aroma of the simmering broth, combined with the colorful array of vegetables, will surely entice anyone nearby. This recipe serves 4-6 people, making it a wonderful option for a family dinner or a gathering with friends.

Ingredients

• 1 kg of chicken pieces (or beef, if preferred)
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of pumpkin, diced
• 1 cup of green beans, trimmed
• 1 ear of corn, cut into rounds
• 6 cups of chicken or beef broth
• 1 tablespoon of fresh parsley, chopped
• 1 tablespoon of fresh oregano, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 4-5 minutes. This step builds a flavorful base for the soup.
2. Brown the Meat: Add the chicken pieces (or beef) to the pot, cooking until they’re browned on all sides. This should take about 5-7 minutes. Browning the meat enhances its flavor and adds depth to the broth.
3. Add Vegetables: Once the meat is browned, add the sliced carrots, diced potatoes, diced pumpkin, green beans, and corn rounds to the pot. Stir well to combine all the ingredients, letting them cook together for a couple of minutes.
4. Pour in the Broth: Pour in the chicken or beef broth, ensuring that all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
5. Season the Soup: After the cooking time, taste the broth and season with salt and pepper as needed. Stir in the chopped parsley and oregano, which will add a fresh and aromatic finish to the dish.
6. Serve: Ladle the Cazuela into bowls and serve hot. Optionally, accompany with lemon wedges for a zesty touch that can brighten the flavors.

Extra Tips

When making Cazuela, feel free to experiment with the vegetables based on what you have on hand or what’s in season. Adding ingredients like peas, bell peppers, or even a pinch of chili can offer a delightful twist.

Additionally, allowing the soup to sit for a few hours or even overnight can deepen the flavors, making it even more delicious when reheated. Always adjust the seasoning toward the end of cooking for the best taste, and consider serving it with crusty bread for a complete meal.

Pastel De Choclo

Pastel de Choclo is a traditional Chilean dish that perfectly captures the essence of the country’s culinary heritage. This hearty corn pie is a delightful combination of flavors, featuring a savory filling made from ground meat, onions, hard-boiled eggs, olives, and spices, all topped with a creamy layer of blended corn. The dish isn’t only delicious but also visually appealing, making it a popular choice for family gatherings and celebrations.

To prepare Pastel de Choclo, you’ll need to invest some time, as it involves multiple steps, but the results are well worth the effort. The combination of textures and flavors — from the sweet corn topping to the savory filling — creates a wonderful harmony that’s sure to impress both family and friends. This recipe serves 4-6 people, making it perfect for a gathering or a cozy family dinner.

Ingredients

• 2 cups of corn kernels (fresh or frozen)
• 1 cup of milk
• 2 tablespoons of butter
• 1 teaspoon of sugar
• 1 pound of ground beef
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped
• 1/2 cup of green olives, sliced
• 1/4 cup of chopped fresh basil (optional)
• 1/4 cup of grated cheese (optional)

Cooking Instructions

1. Prepare the Corn Topping: In a blender, combine the corn kernels, milk, butter, sugar, and a pinch of salt. Blend until smooth. This will create a creamy corn batter that will serve as the topping for your pastel.
2. Cook the Meat Filling: In a large skillet over medium heat, add the chopped onions and minced garlic. Sauté until the onions are translucent. Then, add the ground beef, breaking it up with a spoon. Cook until the meat is browned.
3. Season the Filling: Stir in the paprika, cumin, salt, and pepper to the meat mixture. Cook for an additional 5 minutes to allow the spices to infuse the meat. Remove the skillet from heat and mix in the chopped hard-boiled eggs, sliced olives, and fresh basil, if using.
4. Assemble the Pastel de Choclo: Preheat your oven to 375°F (190°C). In a greased baking dish, spread the meat filling evenly on the bottom. Pour the corn topping over the meat, smoothing it out with a spatula. If desired, sprinkle grated cheese on top for an extra layer of flavor.
5. Bake: Place the baking dish in the preheated oven and bake for about 30-40 minutes, or until the corn topping is golden brown and slightly crispy. Keep an eye on it to avoid burning.
6. Serve: Once baked, remove the pastel from the oven and let it cool for a few minutes. Serve warm, and enjoy this delightful Chilean comfort food!

Extra Tips

When making Pastel de Choclo, using fresh corn can enhance the sweetness and texture of the dish, but canned or frozen corn will work just fine for convenience.

Feel free to customize the filling by adding other ingredients like bell peppers or different types of meats. Additionally, let the pastel rest for a few minutes before serving to help it set, making it easier to slice and serve. Enjoy this delicious dish with a side salad for a complete meal!

Sopa De Mariscos

Sopa de Mariscos, or seafood soup, is a beloved dish in Chile that captures the essence of the Pacific Ocean‘s bounty. This hearty and flavorful soup is packed with a variety of seafood, including shrimp, clams, fish, and squid, all simmered in a savory broth infused with aromatic herbs and spices.

Traditionally served with a side of fresh bread, this dish is perfect for family gatherings or a cozy dinner at home, bringing a taste of the sea right to your table.

The beauty of Sopa de Mariscos lies not only in its depth of flavor but also in its versatility. You can use any combination of seafood you prefer or have on hand, making it an excellent way to customize the dish to your liking. The soup is often garnished with fresh cilantro and a squeeze of lime, enhancing its vibrant taste.

Whether you’re an experienced cook or a beginner in the kitchen, this recipe is straightforward and sure to impress your guests.

Ingredients (Serves 4-6)

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) clams, cleaned
• 1 lb (450g) fish fillets (such as cod or hake), cut into bite-sized pieces
• 1 lb (450g) squid, cleaned and sliced into rings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, diced
• 4 cups seafood or fish stock
• 1 cup white wine
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Olive oil (for cooking)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for your soup.
2. Add Tomatoes and Spices: Stir in the diced tomato, smoked paprika, dried oregano, and red pepper flakes (if using). Cook for another 3-4 minutes, allowing the tomatoes to soften and the spices to meld with the aromatics.
3. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer and let it reduce for about 5 minutes. This adds depth and richness to the broth.
4. Add the Seafood Stock: Pour in the seafood or fish stock and bring to a boil. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Allow the broth to simmer for about 10 minutes, letting the flavors develop.
5. Incorporate the Seafood: Add the shrimp, clams, fish pieces, and squid to the simmering broth. Cover the pot and cook for about 5-7 minutes, or until the shrimp are pink and opaque and the clams have opened. Discard any clams that don’t open during cooking.
6. Garnish and Serve: Remove the pot from heat and stir in the chopped cilantro. Ladle the soup into bowls, serve with lime wedges on the side, and enjoy with fresh bread for dipping.

Extra Tips

To enhance the flavor of your Sopa de Mariscos, consider adding a splash of fish sauce or a tablespoon of tomato paste for an extra umami kick.

If you prefer a spicier soup, adjust the amount of red pepper flakes to suit your taste. Additionally, using a homemade seafood stock instead of store-bought can greatly elevate the dish.

Make sure to serve the soup immediately for the best texture and taste, and feel free to experiment with different types of seafood based on availability.

Paila Marina

Paila Marina is a traditional Chilean seafood soup that captures the essence of the Pacific Ocean with its rich flavors and fresh ingredients. This hearty dish is a celebration of the ocean’s bounty, featuring a medley of shellfish, fish, and aromatic herbs. Originating from the coastal regions of Chile, Paila Marina is often enjoyed during family gatherings and special occasions, showcasing the country’s culinary heritage.

Each spoonful offers a warm and comforting experience, making it a must-try for seafood lovers and those looking to explore authentic Chilean cuisine.

Preparing Paila Marina can be a delightful experience, as it allows you to combine various seafood with aromatic seasonings. The broth is the star of the dish, infused with flavors from fresh herbs, tomatoes, and spices that bring out the natural sweetness of the seafood.

With its vibrant presentation and delicious taste, Paila Marina is sure to impress your guests and leave them asking for seconds. Follow this recipe to create your own version of this popular Chilean dish.

Ingredients (Serves 4-6)

• 1 lb (450g) mixed seafood (shrimp, mussels, clams, and squid)
• 1 lb (450g) white fish fillets (such as hake or cod), cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium red bell pepper, chopped
• 1 cup fish stock or water
• 1 cup white wine
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

Cooking Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Then, add the minced garlic and red bell pepper, cooking for an additional 2-3 minutes until fragrant.

2. Add Tomatoes and Spices: Stir in the diced tomatoes, paprika, oregano, black pepper, and cayenne pepper (if using). Cook this mixture for about 5 minutes, allowing the tomatoes to soften and the spices to blend well, creating a flavorful base for the soup.

3. Pour in Liquids: Add the white wine and fish stock (or water) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

4. Incorporate Seafood: Carefully add the mixed seafood and white fish chunks to the pot. Stir gently to combine, ensuring the seafood is submerged in the broth.

Cover the pot and simmer for another 5-10 minutes, or until the seafood is cooked through and opaque.

5. Taste and Adjust: After the seafood is cooked, taste the broth and adjust seasoning if necessary. You can add more salt, pepper, or herbs to enhance the flavor to your preference.

6. Serve: Ladle the Paila Marina into bowls, garnishing with fresh cilantro or parsley. Serve with lemon wedges on the side for an added zing.

Extra Tips

When preparing Paila Marina, freshness is key, so try to use the freshest seafood available for the best flavors.

Feel free to customize the seafood based on what you have on hand or your personal preferences; just be mindful of cooking times for different types of seafood.

If you want a spicier kick, consider adding a diced chili pepper to the sautéed aromatics. Finally, serving the soup with crusty bread or over rice can help soak up the delicious broth, enhancing your dining experience. Enjoy your culinary journey into Chilean cuisine!

Sopaipillas Con Pebre

Sopaipillas Con Pebre is a delightful traditional Chilean dish that combines the crispy, golden fried pastries known as sopaipillas with a zesty pebre sauce. This dish is perfect for any occasion, whether it be a casual family dinner or a festive gathering, and it’s also a popular street food in Chile.

The sopaipillas are made with pumpkin, which gives them a distinct flavor and vibrant color, while the pebre sauce, made from fresh herbs, tomatoes, and onions, provides a revitalizing contrast. This dish not only tantalizes the taste buds but also showcases the rich culinary heritage of Chile.

Sopaipillas can be enjoyed plain, but they truly shine when served with pebre, allowing you to dip and savor each bite. The combination of textures and flavors makes Sopaipillas Con Pebre a must-try for anyone looking to explore Chilean cuisine.

Ingredients (Serving Size: 4-6 people)

• 2 cups all-purpose flour
• 1 cup cooked and mashed pumpkin (or sweet potato)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon vegetable oil (plus more for frying)
• 1/2 cup warm water (adjust as needed)
• 1 cup diced tomatoes
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon diced green chili (optional)
• 1 tablespoon lime juice
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, mix the cooked and mashed pumpkin with the vegetable oil and warm water. Gradually add the pumpkin mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
2. Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes; this will help it relax and make it easier to roll out.
3. Roll Out and Cut: After the dough has rested, divide it into smaller portions. Roll each portion out to about 1/4 inch thickness on a floured surface. Use a round cutter (or a glass) to cut out circles of dough, about 3-4 inches in diameter.
4. Fry the Sopaipillas: Heat a generous amount of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully drop a few sopaipillas into the oil. Fry them for about 2-3 minutes on each side or until they’re golden brown and puffed up. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Prepare the Pebre Sauce: In a mixing bowl, combine the diced tomatoes, chopped onion, cilantro, green chili (if using), lime juice, and season with salt and pepper. Mix well until all the ingredients are combined. Adjust seasoning to taste.
6. Serve: Arrange the sopaipillas on a serving platter and serve hot, along with a bowl of pebre sauce for dipping.

Extra Tips

When making Sopaipillas Con Pebre, feel free to experiment with the pebre ingredients, adding your favorite herbs or spices to personalize the flavor.

Confirm the oil is hot enough before frying the sopaipillas; if it’s too cool, they may absorb too much oil and become greasy. You can also make the sopaipillas in advance and reheat them in the oven before serving to maintain their crispiness.

Enjoy this delicious dish with friends and family, and don’t forget to savor each bite!

Sopa De Ajo

Sopa De Ajo, or Garlic Soup, is a traditional Chilean dish that showcases the robust flavors of garlic and spices, creating a warm and comforting meal perfect for chilly days. This dish isn’t only simple to prepare but also offers an aromatic experience that fills the kitchen with delightful scents.

With its rich broth and hearty ingredients, Sopa De Ajo is a wonderful way to explore Chilean cuisine while enjoying a healthy and satisfying soup.

The beauty of Sopa De Ajo lies in its versatility; you can adjust the ingredients based on what you have available. Whether you prefer it as a vegetarian option or with the addition of proteins like chicken or chorizo, this recipe serves as a solid foundation for creating your own version of this classic soup.

Gather your ingredients, and let’s begin a culinary journey to Chile!

Ingredients (Serves 4-6)

• 8 cloves of garlic, minced
• 1 medium onion, diced
• 4 tablespoons olive oil
• 6 cups chicken or vegetable broth
• 4 large eggs
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent and aromatic, about 5-7 minutes.

Be careful not to let the garlic burn, as it can impart a bitter taste to the soup.

2. Add Spices: Once the onions are soft, sprinkle in the smoked paprika and ground cumin. Stir well to combine and allow the spices to toast for about 1 minute, which will enhance their flavors and add depth to your soup.

3. Pour in the Broth: Carefully add the chicken or vegetable broth to the pot, bringing the mixture to a gentle boil. As the broth heats up, taste and adjust the seasoning with salt and pepper according to your preference.

4. Poach the Eggs: Once the broth is boiling, reduce the heat to a simmer. Crack the eggs directly into the soup, making sure they’re spaced out evenly. Cover the pot and let the eggs poach for about 5-7 minutes, or until the whites are set, but the yolks remain runny.

5. Serve the Soup: Once the eggs are cooked to your liking, ladle the soup into bowls. Use a slotted spoon to carefully place one poached egg in each serving.

Garnish with fresh chopped parsley and serve with crusty bread on the side for dipping.

Extra Tips

When preparing Sopa De Ajo, feel free to customize the broth by adding vegetables such as diced potatoes or carrots for added texture and nutrition.

If you enjoy a bit of heat, consider incorporating a pinch of red pepper flakes or a few slices of fresh chili peppers to the sautéed garlic and onions.

The soup can also be made ahead of time; just reheat gently and poach the eggs fresh right before serving to guarantee they maintain their perfect consistency.

Chupe De Locos

Chupe de Locos is a traditional Chilean seafood soup that showcases the rich flavors of the Pacific Ocean. Its star ingredient, “locos” or Chilean abalone, gives the dish a unique and savory taste. This hearty soup is typically prepared with a base of milk and chicken broth, combined with a variety of vegetables and spices to create a comforting and satisfying meal.

Perfect for family gatherings or a cozy dinner, Chupe de Locos brings a taste of Chilean coastal cuisine to your table.

The preparation of Chupe de Locos is both an art and a science, as it requires a delicate balance of flavors and textures. The combination of fresh seafood, vibrant vegetables, and creamy broth results in a dish that’s both nourishing and delicious.

Whether you’re a seafood lover or simply looking to try something new, this recipe will guide you through the process of making a delightful Chupe de Locos that will impress your family and friends.

Ingredients (Serves 4-6)

• 1 lb (450g) locos (Chilean abalone), cleaned and sliced
• 4 cups chicken broth
• 2 cups whole milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
2. Cook the Vegetables: Add the diced potatoes and corn to the pot. Stir well to combine, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
3. Incorporate the Locos: Once the potatoes are cooked through, add the sliced locos and diced tomatoes to the pot. Stir gently, allowing the locos to cook for about 5-7 minutes until they’re heated through.
4. Make it Creamy: Pour in the whole milk and sprinkle in the paprika. Stir to combine and let the soup simmer for an additional 5 minutes, ensuring it’s heated through but not boiling.
5. Add Seasoning and Cheese: Season the soup with salt and pepper to taste. Remove the pot from the heat and stir in the grated Parmesan cheese and fresh cilantro, allowing the cheese to melt and enrich the soup.
6. Serve: Ladle the Chupe de Locos into bowls and garnish with additional cilantro if desired. Serve with lime wedges on the side for a revitalizing touch.

Extra Tips

For an enhanced flavor, consider marinating the locos in lime juice for about 30 minutes before adding them to the soup. This not only tenderizes the meat but also infuses it with a zesty flavor.

Additionally, feel free to experiment with different seafood options, such as shrimp or clams, to create your own variation of Chupe de Locos. Serve the soup with crusty bread to soak up the delicious broth, and enjoy a taste of Chilean culinary tradition!

Cazuela De Vacuno

Cazuela de Vacuno is a traditional Chilean beef stew that boasts a delightful blend of flavors and textures, making it a perfect comfort food for chilly evenings. This hearty dish isn’t only satisfying but also showcases the rich culinary heritage of Chile. The combination of tender beef, seasonal vegetables, and aromatic herbs creates a warm and inviting meal that’s loved by families across the country.

Ideal for gatherings, this dish serves 4-6 people and can be easily adjusted to suit your taste preferences or ingredient availability.

To prepare Cazuela de Vacuno, you’ll need to gather fresh ingredients that will contribute to the stew’s depth of flavor. The dish is typically made with cuts of beef that are suitable for slow cooking, allowing the meat to become tender and infused with the flavors of the accompanying vegetables.

Whether served with a side of crusty bread or simply enjoyed on its own, Cazuela de Vacuno is a delightful representation of Chilean cuisine that’s sure to impress.

Ingredients (serves 4-6):

• 2 pounds beef chuck or brisket, cut into cubes
• 6 cups beef broth
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into pieces
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup pumpkin, diced
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
2. Brown the Meat: Increase the heat to medium-high and add the beef cubes to the pot. Season with salt, pepper, cumin, and paprika. Cook, stirring occasionally, until the beef is browned on all sides, about 7-10 minutes.
3. Add the Broth: Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 to 1.5 hours, or until the beef is tender.
4. Incorporate Vegetables: Once the beef is tender, add the carrots, potatoes, green beans, corn, and pumpkin to the pot. Stir to combine and ascertain the vegetables are submerged in the broth. Cover and continue to simmer for another 30-40 minutes, or until the vegetables are cooked through.
5. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if necessary. Ladle the Cazuela de Vacuno into bowls and garnish with fresh cilantro if desired. Serve hot, accompanied by crusty bread or rice.

Extra Tips:

When making Cazuela de Vacuno, feel free to customize the vegetables based on what’s in season or what you have on hand. Other great additions can include peas, bell peppers, or even zucchini.

Additionally, for a richer flavor, you can let the stew sit for a few hours or overnight in the refrigerator, as the flavors will deepen and meld beautifully. Just reheat gently before serving.

Don’t forget to adjust the broth as needed; you can add more if the stew becomes too thick. Enjoy your cooking adventure!

Sopa De Quinua

Sopa De Quinua is a traditional Chilean soup that showcases the nutritious and versatile grain, quinoa. This hearty dish isn’t only packed with flavor but also offers a wholesome meal, making it perfect for family gatherings or a cozy dinner.

With its roots deeply embedded in the Andean culture, quinoa is celebrated for its high protein content and rich nutrients, making this soup not just a delicious option but also a healthy one.

This soup typically combines fresh vegetables, spices, and quinoa, creating a delightful medley of flavors and textures. The simplicity of the ingredients allows the natural flavors to shine through, making it ideal for both seasoned chefs and culinary novices.

Whether you’re enjoying it on a chilly evening or serving it at a festive occasion, Sopa De Quinua is sure to please everyone at the table.

Ingredients (serving size: 4-6 people)

• 1 cup quinoa, rinsed
• 4 cups vegetable broth or chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• Optional: squeeze of lemon juice

Cooking Instructions

1. Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural coating, which can taste bitter. Drain and set aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute until fragrant.
3. Add Vegetables: Stir in the diced carrot and zucchini, and cook for an additional 5 minutes, allowing the vegetables to soften slightly. This step helps build the base flavor of the soup.
4. Incorporate the Quinoa and Spices: Add the rinsed quinoa to the pot along with the ground cumin, paprika, salt, and pepper. Stir well to combine everything and allow the spices to toast for about 1 minute.
5. Add the Broth: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the quinoa is cooked and the vegetables are tender.
6. Add Corn and Final Seasoning: Stir in the corn kernels and let the soup simmer for another 5 minutes. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice for brightness.
7. Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm and enjoy!

Extra Tips

To enhance the flavor of your Sopa De Quinua, consider adding other seasonal vegetables such as bell peppers or spinach.

If you prefer a creamier texture, you can blend a portion of the soup before serving. Additionally, feel free to customize the spices according to your taste, adding a pinch of chili flakes for heat or a sprinkle of cheese for richness.

Enjoy experimenting with this nutritious dish and make it your own!

Sopa De Verduras

Sopa De Verduras, or Vegetable Soup, is a traditional Chilean dish that embodies the essence of comfort food. This vibrant and hearty soup is packed with a variety of fresh vegetables and herbs, making it not only nutritious but also a delightful meal for any occasion.

The colorful medley of vegetables creates a visually appealing dish that’s perfect for family gatherings or as a warm, cozy dinner on a chilly evening.

The beauty of Sopa De Verduras lies in its versatility. You can customize it with your favorite vegetables or whatever is in season, giving you the freedom to create a unique version each time you prepare it.

This recipe will guide you through creating a delicious Sopa De Verduras that serves 4-6 people, allowing you to share the warmth of this Chilean classic with family and friends.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 cup green beans, chopped
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.

This step builds a flavorful base for the soup.

2. Add the Vegetables: Stir in the diced carrots, potatoes, zucchini, bell pepper, and green beans. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they start to soften.

This will help develop the flavors of the vegetables before adding the broth.

3. Pour in the Broth: Pour the vegetable broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes.

The simmering process allows the flavors to meld together and the vegetables to become tender.

4. Season the Soup: After simmering, add the dried oregano, dried thyme, salt, and pepper to taste. Stir well to combine all the seasonings.

Taste the soup and adjust the seasoning as needed to enhance the flavor profile.

5. Serve and Garnish: Once the soup is ready, ladle it into bowls, and garnish with freshly chopped parsley.

This not only adds a pop of color but also a fresh element to the dish. Serve hot with crusty bread on the side for a complete meal.

Extra Tips

For an added depth of flavor, consider roasting some of the vegetables before adding them to the soup.

This will bring out their natural sweetness and enhance the overall taste of the soup. Additionally, feel free to include any seasonal vegetables you have on hand, such as peas or spinach, to make the dish even more nutritious and appealing.

If you have leftovers, Sopa De Verduras can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors continue to develop.