Sopa de Chipilín (Sopa de chipilín con bolitas)
Overview
Sopa de chipilín con bolitas is a soup from Chiapas in southern Mexico. Chipilín is a leafy legume with small, dark green leaves and a grassy, slightly bitter taste. The broth is made by blending tomato, onion and garlic, frying the purée in a little oil and simmering it with water or chicken stock and chipilín leaves. Little balls of corn masa, mixed with lard, salt and fresh cheese and sometimes chipilín, are rolled and poached in the broth until they float. The soup is finished with a spoonful of thick cream and crumbled cheese, and is served with tortillas.
History
Chipilín is native to southern Mexico and Central America and has been eaten there since before the Spanish conquest. It is especially loved in Chiapas, where its leaves go into tamales, rice and this soup, and it is also used in Guatemala and El Salvador. Sopa de chipilín is a typical everyday dish of Tuxtla Gutiérrez and the rest of the state, and is also cooked in Tabasco.
Main ingredients
Chipilín leaves, masa, fresh cheese, tomato, onion, cream. The soup is built on tomato broth with masa dumplings and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Tomato soups · Cheese soups · More soups from Mexico
Recipe
Method
- 1
Knead the masa with the lard, salt and half the cheese and roll into small balls.
- 25 min
Blend the tomatoes, onion and garlic and fry the purée in a little oil for 5 minutes.
- 310 min
Add the water or stock and the chipilín leaves and simmer for 10 minutes.
- 410 min
Drop in the masa balls and cook for 10 minutes, until they float.
- 5
Serve with cream and the remaining cheese.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
