Winter can be tough for this costeña girl—it always makes me a bit homesick. But a warm bowl of sopita? That always helps! What’s your favorite Latin-style soup?

After a thousand years (okay, maybe just a few) living in the United States, I still can’t get used to the idea that winter doesn’t mean beaches, sunshine, and paletas like it did in Ecuador. Growing up near the Equator definitely messes with your sense of seasons—and what’s “appropriate” for the weather! 🙂

But if there’s one thing that can always cure my homesickness, it’s a hearty sopita. Yum! In Ecuador, we had sopas all year round—even in our “winter,” when it’s still hot outside. Soups are a staple of Ecuadorian cuisine, and let me tell you, we’ve perfected them.

When the temperatures drop, there’s nothing more comforting than a warm bowl of soup. Latin American cuisine offers a wide array of rich, flavorful soups that are perfect for cozying up during the colder months. Whether you prefer something hearty, spicy, or light, these six Latin-style soups will not only warm you up but also fill your soul.

6 Latino Soups You Must Try

Here are 6 Latin-style soups that will help you to survive this winter. Let me know which one is your favorite one.

Related Post: Fanesca: Ecuadorian Soup for Lent

1 Chicken Soup / Sopa de Pollo

(4-6 servings)

Ingredients:

  • 1 cup of chopped celery
  • 1 cup of chopped carrots
  • 1 cup of chopped yellow onion
  • 8 cups of chicken broth
  • 2.5 cups of finely chopped chicken
  • 7 oz of your desired noodles
  • Few sprigs of fresh thyme or rosemary
  • Salt and peper

Instructions:

  • Sweat the carrots, onions and celery with a little bit of oil. Add salt and pepper to taste. Cook for about 8-10 minutes until softened.
  • Meanwhile, boil the noodles separately.
  • Add the chicken broth and bring it to a boil. Reduce to simmer.
  • Add chopped chicken and simmer it until fully cooked through.
  • Add the noodles to the soup.

2 Noodle Soup/ Sopa de Fideo

(4-6 servings)

Ingredients:

  • 4-5 roma tomatoes
  • 2 medium onions
  • 1/3 lb fideo noodles
  • 3 peeled garlic cloves
  • 8 cups of chicken broth
  • 1/2 teaspoon oregano
  • Salt and peper

Instructions:

  • Roast the tomatoes at 400F for 15 minutes
  • Saute garlic cloves and onions until the onions start to turn brown. Combine the mixture and the tomatoes in a blender.
  • Cook the noodles over medium heat. Combine with mixture from the blender and let it cook for about 2-3 minutes. Add chicken broth and bring it to a boil.
  • Simmer for 10-20 minutes until the noodles are cooked through.
  • Add oregano, salt and pepper.

3 Carrot Soup/ Sopa de Zanahoria


(4-6 servings)

Ingredients:

  • 4-5 large carrots, peeled and chop them into 1 to 2-inch pieces.
  • 1 large potato, peeled and cut into small chunks
  • 2 garlic cloves, minced
  • 1 teaspoon cumin powder
  • 1/4 cup chopped onion
  • 1/2 cup cilantro, chopped
  • 5 cups of water
  • 1 tablet chicken bouillon
  • Salt and pepper

Instructions:

  • Heat 2 to 3 tablespoons of the oil in a large pot over medium heat
  • Add the onion, carrots, and garlic until the vegetables are tender. Stir occasionally.
  • Add the water, chicken bouillon, cumin, potatoes, salt and pepper.
  • Bring to a boil and cook it for 30 minutes. Add the cilantro.
  • Puree soup in a blender.
  • Bring to a gentle simmer and let cook for about 5 minutes

4 Broccoli Soup/ Sopa de Brocoli

(4-6 servings)

Ingredients:

  • 6 tablespoons butter
  • 1 stalked celery, chopped
  • 3 cups chicken broth
  • 1 onion, chopped
  • 8 cups broccoli
  • 2 cups milk
  • Salt and pepper to taste

Instructions:

  • Heat 3 tablespoons butter in a large pot over medium heat.
  • Add onion and celery until tender.
  • Add broccoli and broth, simmer for 10 minutes.
  • Puree soup in a blender.
  • Melt 3 tablespoons butter over medium heat in a small saucepan.
  • Stir in flour and add milk. Stir until thick, and add to soup.
  • Add salt and pepper

5 . Sopa de Frijoles

(4-6 servings)

Ingredients:

  • 1 tablespoon oil
  • 2 cups of water
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 4 cups chicken broth
  • 1/3 cup pearl barley
  • ⅓ cup dried great northern beans
  • ⅓ cup dried kidney beans
  • ⅓ cup dried black beans
  • ½ teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper

Instructions:

  • Soak kidney beans, great northern beans and black beans in water for overnight. Add to a slow cooker.
  • Add oil, water, onion, salt, oregano, cumin, chili powder, barley, celery, carrot and broth to the slow cooker.
  • Cook until the beans are tender.

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