Sopa de Chipilín con Bolitas de Masa
Sopas de Domingo: The Slow Simmer of the Weekend
Tear open a bag of Maseca and pinch the dough into walnut-sized bolitas. A traditional Sopa de Gallina India takes hours over a wood fire, but simmering bone-in chicken thighs in a heavy stockpot for forty-five minutes captures that exact rich, collagen-heavy broth steaming up from the center of a Sunday afternoon table. The rest is just stripping fresh chipilín leaves, a deeply earthy, nutrient-dense native green that grounds the broth, and dropping in masitas—little cheese-stuffed masa dumplings that puff up and soak in the golden liquid.
Before you start
Prep the vegetables
Chop the onion, bell pepper, and tomatoes so they melt easily into the sofrito; peel and chunk the potatoes, carrots, and chayote so they cook evenly.
Squeeze the chipilín
Frozen chipilín is a marvel of modern grocery logistics, but it holds dark, bitter water. Thaw it under cool running water and wring it out completely before it hits the pot to keep your broth vibrant and clear.
Ingredients
- masa harina1 cup
- chicken bouillon2 tsp
- neutral oil1 tbsp
- warm water3/4 cup
- low-moisture mozzarella or queso fresco1/2 cup
- bone-in skin-on chicken thighs1 1/2 lb
- vegetable oil1 tbsp
- white onion1 med
- green bell pepper1 med
- Roma tomatoes2 large
- garlic3 med clove
- ground cumin1/2 tsp
- water8 cup
- chayote squash1 med
- Yukon Gold potatoes2 med
- carrot1 large
- frozen chipilín8 oz
Method
- 01
Form the masitas
Whisk the masa harina, 1 teaspoon of the chicken bouillon, and the neutral oil in a bowl, then gradually mix in the warm water until a pliable, Play-Doh-like dough forms. Pinch off golf-ball-sized pieces, press a thumb into the center to form a cup, insert a cube of cheese, and roll them completely closed.
- 02
Build the sofrito in the rendered fat
Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper, sear them skin-side down until browned, then flip them. Add the onion, bell pepper, tomatoes, garlic, cumin, and the remaining 1 teaspoon of bouillon, letting the vegetables melt into the rendered chicken fat for about 5 minutes.
- 03
Simmer the golden broth
Pour the water into the pot, scraping up any browned bits from the bottom. Bring to a rolling boil, then drop the heat, cover, and let it maintain a steady simmer for 20 minutes to develop the broth and cook the chicken through.
- 04
Boil the vegetables and dumplings
Add the chayote, potatoes, and carrots to the pot. Return the soup to a gentle but steady boil—if the water isn't boiling, the dumplings will dissolve—and carefully drop the masitas in one by one. Let them simmer undisturbed for 10 to 12 minutes without aggressive stirring.
- 05
Fold in the chipilín
During the final 5 minutes of cooking, gently stir in the drained chipilín leaves. They will quickly wilt and release their earthy aroma into the soup without losing their vibrant color or turning muddy.
Notes
Embrace the bouillon
Modern culinary trends might scoff at bouillon, but in a Salvadoran grandmother's kitchen, a dash of consomé de pollo is the non-negotiable secret to building an all-day, lip-smacking depth of flavor in just forty-five minutes.
The rice alternative
If you don't have the time or patience to roll masa dumplings on a weeknight, toss a half cup of rinsed white rice into the simmering broth alongside the hard vegetables for an incredibly comforting, authentic 'arroz aguado' style soup.