Top 6 Chilean Soups

Chupe de mariscos is a traditional and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth is typically made from fish stock or the cooking liquid from the seafood. It's thickened with rice, while other common ingredients include potatoes, choclo, onions, garlic, tomatoes, and peas. What sets this dish apart from other soups is the addition of dairy. Evaporated milk or fresh milk is often added to give the soup a creamy consistency, and some versions might also have a touch of cheese, which is melted into the soup. Aji peppers, typically aji amarillo (a yellow chili pepper), give the chowder its characteristic color and a hint of heat. The soup is also seasoned with salt, pepper, cumin, and fresh herbs like coriander or parsley. Towards the end of the cooking process, eggs are usually cracked into the simmering soup, where they poach in the hot liquid. Chupe de mariscos is typically served hot, garnished with fresh herbs. Given its hearty nature, it's often enjoyed as a main dish rather than a starter.Expand

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with sautéed onions, garlic, tomatoes, carrots, and bell peppers. Optionally, heavy cream can also be stirred into the soup. Caldillo de congrio is typically seasoned with salt and black pepper, and it is garnished with coriander, parsley, or scallions. This nourishing soup is traditionally paired with crusty bread and a glass of wine on the side. Interestingly, the soup is so popular and rooted in Chilean culture that the famous poet and Nobel Prize winner Pablo Neruda wrote a poem called Ode to the Caldillo de Congrio.Expand

Paila marina is a traditional stew consisting of a shellfish stock combined with a variety of seafood, shellfish, herbs, spices, and vegetables such as tomatoes, bell peppers, carrots, and onions. This flavorful stew, which is said to be a great hangover cure and an aphrodisiac, is typically flavored with paprika and parsley. The word paila in the name of the dish refers to an earthenware bowl in which the dish is traditionally served, while marina refers to a variety of seafood and shellfish used in the stew.Expand

Valdiviano is one of the most famous and oldest Chilean soups. Since it is extremely popular throughout the country, it appears in numerous versions, but it typically consists of thin strips of beef jerky or charqui, onions, eggs various spices, and occasionally potatoes. It is believed to have originated in 1598 when the Spanish conquistadors suffered a significant defeat by the Mapuche people and had to withdraw to the secluded city Valdivia. Cut out from the main food supply routes, their diet relied heavily on beef jerky, which they used in many innovative ways, including this hearty soup that soon became a national favorite.Expand

Sopa de locos is a traditional bread soup originating from Chile. It’s usually made with a combination of abalone, stock, milk, onions, oil, bread, butter, parsley, and salt. The abalone is boiled for about an hour and chopped into pieces. The bread is soaked in milk and strained. Onions and bell peppers are sautéed in oil and then mixed with the abalone, soaked bread, fish stock, cheese, butter, and salt. The mixture is placed into a baking dish, grated cheese is added on top, and the soup is then placed in a hot oven for a few minutes. Before serving, sopa de locos is typically garnished with parsley.Expand

Cazuela chilota is a traditional dish originating from Chile. This thick soup is usually made with a combination of mussels, pumpkin, cabbage, potatoes, garlic, carrots, hot peppers, rice, oregano, parsley, coriander, oil, salt, and black pepper. The mussels are fried in oil with minced garlic, hot peppers, garlic, salt, and pepper. The mixture is covered with water and simmered over medium heat. The vegetables are chopped and added to the pot along with rice. Cazuela chilota is simmered for about half an hour more, and it’s then often sprinkled with oregano, coriander, and parsley before serving.Expand