Sopita is a traditional Guatemalan soup made with vegetables, chicken, and small dough dumplings called sopaipillas. The name sopita literally means “little soup” in Spanish. It is a hearty, comforting soup that is popular in Guatemala and other Central American countries.
Origin of Sopita
Sopita originated in Guatemala and is considered one of the national dishes of the country. It likely emerged as a creative way for people to stretch simple ingredients into a filling meal. The soup makes use of affordable ingredients like corn, tomatoes, and squash. The sopaipillas dumplings help make it more substantial. Over time, sopita became a staple comfort food across Guatemala.
Main Ingredients in Sopita
While there are many variations on sopita, the basic ingredients include:
- Chicken – Sopita is typically made with chicken broth and shredded chicken meat.
- Onions – Onions are sautéed to create the base for the broth.
- Tomatoes – Diced tomatoes add flavor and texture.
- Squash – Butternut or zucchini squash are commonly used.
- Corn – Kernels of corn are added to the soup.
- Herbs – Cilantro, oregano, chili powder and other herbs season the broth.
- Limes – Lime juice adds tanginess and brightens the flavors.
- Sopaipillas – Small rounds of corn dough are dropped into the simmering broth.
In addition to these core ingredients, sopita recipes often include carrots, potatoes, green beans, peas, and other vegetables depending on preference and availability. The variety of vegetables make this soup very nourishing.
Sopaipillas
The little sopaipilla dumplings are an essential component of sopita. Here are some key facts about sopaipillas:
- Made from masa harina – Sopaipillas start with a dough made from masa harina (corn flour).
- Shaped into balls – The dough is rolled into small balls or ovals.
- Dropped into broth – The sopaipillas are dropped directly into the hot broth to cook.
- Puff up – As the dumplings cook, they puff up slightly into light, pillowy pieces.
- Added texture – Sopaipillas provide an interesting contrast of texture against the soft vegetables.
- Also served on side – Sopaipillas are also popular on their own as a side dish in Central America.
The corn-based sopaipillas give sopita its signature look with the puffy dough balls floating in the broth. They soak up the delicious flavors of the soup as they cook.
Sopaipilla Ingredients
To make the sopaipilla dumplings, you will need:
- Masa harina
- Warm water
- Salt
- Oil or lard for frying
That’s it for the basic dough! Some recipes may also add an egg or baking powder to lightly leaven the dumplings. The masa harina and water are combined to form a soft, pliable dough. Then small pieces are pulled off and shaped before dropping them into the soup.
Broth
The flavorful, aromatic broth is key to sopita. Here are some tips for making great sopita broth:
- Sauté aromatics – Onions and garlic are sautéed in oil to start the broth.
- Use chicken stock – For full flavor, make the broth using homemade or good quality chicken stock.
- Simmer squash – Cook diced squash in the broth to infuse flavor.
- Season generously – Add chili powder, cumin, oregano and other spices to taste.
- Finish with lime – Stir in fresh lime juice just before serving.
- Cook sopaipillas in broth – Let the dumplings cook directly in the broth to absorb flavor.
Getting a well-seasoned, aromatic broth is key. Allowing the veggies, herbs, and sopaipillas to simmer in the liquid builds incredible depth of flavor.
Vegetables
One of the great things about sopita is how flexible it is when it comes to vegetables. Here are some of the most commonly used:
Squash
Butternut, zucchini, or calabaza squash are right at home in sopita. Cubed squash simmered in the broth lends a sweet, hearty base.
Corn
No surprise that corn makes an appearance in sopita. Scraped fresh corn kernels or drained canned or frozen corn can be used.
Onion
Onion is a must for building flavor in the broth. Yellow or white onions are commonly used.
Tomatoes
Tomatoes add tangy flavor and color to the broth. Canned diced tomatoes work well.
Carrots
Shredded carrots contribute texture and natural sweetness.
Potatoes
Potatoes add hearty substance and soak up the rich flavors.
Optional Veggies
Beans, peas, cabbage, green beans, peppers, and other veggies can also be added to sopita based on preference.
Cooking the Soup
With all the ingredients prepped, here is a summary of the sopita cooking process:
- Sauté aromatics – Cook onion, garlic, etc. to start the broth.
- Add chicken and stock – Use chicken pieces and/or stock for rich flavor.
- Simmer squash – Add cubed squash and corn to cook in the broth.
- Season generously with spices.
- Add tomatoes and vegetables – Stir in tomatoes, carrots, potatoes, etc.
- Make sopaipilla dough – Mix masa harina and water into a soft dough.
- Shape sopaipillas – Pinch off small pieces and roll into balls.
- Drop sopaipillas – Carefully drop dough balls into the simmering soup.
- Cook until puffed – Let sopaipillas cook 5-10 minutes until puffed.
- Check seasonings and adjust as needed.
- Finish with lime juice and cilantro.
- Ladle hot sopita into bowls and serve.
The sopaipillas float on top of the soup, puffed from cooking in the hot broth. Be careful not to overfill the pot, as the dumplings will expand as they cook. Adjust seasonings to taste and enjoy this nourishing, comforting Guatemalan soup!
Serving Suggestions
Here are some tips for serving and enjoying sopita:
- Garnish with lime wedges, fresh cilantro or parsley, and a drizzle of chili oil for extra flavor and color.
- Provide extra lime wedges for squeezing over the soup.
- Serve with warm corn tortillas on the side to scoop up the broth.
- Top with grated cotija cheese or queso fresco for a delicious flavor and texture contrast.
- For a heartier meal, add shredded chicken, beef or pork.
- For vegetarian sopita, use vegetable broth and omit the chicken.
- Leftover sopita tastes even better the next day as the flavors continue to meld.
Nutrition
One of the healthiest aspects of sopita is that it packs lots of nutritious ingredients into one bowl. Here is the nutrition breakdown for a hearty bowl of chicken sopita:
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Total Fat | 5g |
| Sodium | 280mg |
| Total Carbs | 42g |
| Dietary Fiber | 5g |
| Protein | 15g |
| Vitamin A | 45% DV |
| Vitamin C | 25% DV |
| Iron | 15% DV |
With hearty corn, squash and nutrient-dense masa harina, sopita provides important vitamins and minerals. It packs fiber, protein, and antioxidants from all the veggies. The lime juice also boosts the vitamin C content.
Variations
One of the great things about sopita is how flexible the recipe is. Here are some popular ways to vary this classic soup:
Protein Options
- Shredded chicken, beef, or pork
- Chorizo or other sausage
- Shrimp or fish
- Eggs
- Beans or lentils for vegetarian
Vegetable Ideas
- Spinach, kale, chard
- Cabbage, bell peppers
- Mushrooms
- Jicama, cucumber
- Zucchini, chayote squash
Seasonings
- Cumin, garlic, oregano, achiote
- Cilantro, pepita, epazote
- Chili peppers, chipotle
- Cinnamon, allspice
- Lime juice, vinegar
Feel free to get creative and make the soup your own! Use your favorite veggies, herbs and seasonings based on what you have available.
Common Questions
Is sopita spicy?
Sopita can range from mild to moderately spicy depending on your preferences. Many recipes call for a chili pepper or chili powder. You can adjust the spiciness by altering the amount and type of peppers used.
What does sopita taste like?
Sopita tastes like a flavorful, herbaceous chicken vegetable soup brightened by lime juice. The corn and squash lend natural sweetness. The sopaipillas add great texture contrast. Overall it has robust savory flavors balanced by citrus.
How do you thicken sopita?
If your sopita broth seems thin, you can thicken it by mashing some of the cooked vegetables and sopaipillas directly into the soup. You can also make a slurry with masa harina and water. For a dairy-free option, mix corn starch with water and stir into the simmering broth.
Can you freeze sopita?
Yes, sopita freezes very well for future meals! Allow the soup to cool completely then transfer to freezer bags or containers. Frozen sopita will keep 4-6 months. Thaw in the refrigerator before reheating on the stovetop until steaming hot.
Can you use canned chicken broth?
For convenience, you can use canned chicken broth in place of homemade stock. Opt for a low-sodium variety and season generously with onions, garlic, cumin and oregano to boost the flavor.
Conclusion
Sopita is the ultimate comfort food, loaded with nutritious ingredients in an herbaceous, savory broth. The puffy sopaipilla dumplings make it unique and fun to eat. Feel free to customize sopita to your taste and take advantage of seasonal produce. This hearty Guatemalan specialty can become a regular meal in your home that provides both nutrition and satisfaction. Give sopita a try for a mouthwatering taste of Central American cuisine!