Caldo de Chipilín
A light and herbaceous soup, Caldo de Chipilín is a nourishing and flavorful dish made with the distinctive chipilín herb, which imparts a unique, slightly peppery and earthy taste. It's often prepared with chicken or beef and vegetables, offering a comforting taste of Guatemalan home cooking.
🧂 Ingredients
- 500 g Chicken pieces(bone-in, skin-on (thighs and drumsticks))
- 8 cups Water
- 2 cups Chipilín leaves(fresh or frozen, roughly chopped)
- 2 medium Zucchini(chopped)
- 2 medium Carrots(chopped)
- 2 medium Potatoes(peeled and cubed)
- 2 ears Corn on the cob(cut into 2-inch pieces)
- 1 small Onion(quartered)
- 2 cloves Garlic cloves(smashed)
- 1/4 bunch Cilantro(tied with kitchen twine)
- to taste Salt
- to taste Black pepper
- for serving Lime wedges
👨🍳 Instructions
- 1
In a large pot, combine chicken pieces, water, onion, smashed garlic cloves, and the tied cilantro. Bring to a boil, then reduce heat and simmer, skimming off any foam that rises to the surface.
- 2
Add the carrots, potatoes, and corn to the pot. Continue to simmer until the vegetables are tender.
- 3
Add the zucchini and chopped chipilín leaves to the pot. Cook for another 5-10 minutes, until the zucchini is tender and the chipilín has wilted.
- 4
Remove and discard the onion, garlic, and cilantro bunch. Season the soup with salt and black pepper to taste.
- 5
Serve hot, with lime wedges on the side for squeezing into the soup.
💡 Pro Tips
- ✓Chipilín can be found fresh or frozen in Latin American markets. If using frozen, do not thaw before adding to the soup.
- ✓If you can't find fresh chipilín, some sources suggest using a combination of spinach and a pinch of dried oregano as a substitute, though the flavor will be different.
- ✓For a beef version, use beef shank or ribs and simmer for a longer period until tender.
🔄 Variations
- Add other vegetables like chayote or green beans.
- For a vegetarian version, omit the chicken and use vegetable broth.