Winters are hard for this costeña girl. They make me homesick. But a sopita usually helps. What is your favorite latin-style soup?

After 1,000 years living in the United States, I still don’t get used to accept that winters don’t equal to beach, sunshine, and paletas like Ecuador’s winters. I think coming from the Equator line area can confuse you to understand seasons and what should be allowed. 🙂

But if there is one thing that can help my homesickness is a sopita. Yum! We had sopita all year long in Ecuador. (Yes, even in our winters when it’s hot.) Sopas are a staple of the Ecuadorian kitchen, and we have quite mastered them.

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

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

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

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

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

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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