Entree: Mexico – Chiapas, Southern Mexico – Sopa de Chipilín

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 8 cups (1.9 L) chicken broth, homemade or low-sodium store-bought
- 1.5 lb (680 g) boneless, skinless chicken thighs
- 1 cup (120 g) masa harina (corn flour for tortillas)
- 3/4 cup (180 ml) warm water (for masa dough), plus extra as needed
- 1 1/2 tsp (8 g) fine salt, divided, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 1 medium white onion, divided (about 6 oz / 170 g) — half for simmering with chicken, half finely chopped for the soup base
- 2 cloves garlic, divided (about 8 g) — one clove for simmering with chicken, one minced for the soup base
- 2 medium roma tomatoes (or 1 cup / 225 g fresh tomatoes), roasted or broiled
- 1 bay leaf
- 4 cups (packed) fresh chipilín leaves, stems removed (about 120 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped cilantro (optional)
- 4 oz (115 g) queso fresco, crumbled (optional garnish)
- 1 avocado, sliced (optional garnish)
- 4 radishes, thinly sliced (optional garnish)
- Lime wedges, for serving

Instructions

Short Description:
A rustic Chiapanecan chicken and masa soup brightened with abundant fresh chipilín leaves and tender corn masa dumplings (bolitas de masa), making a comforting, complete main-course soup.

Regional Notes:
This Chiapas version highlights fresh chipilín (a local herb) folded into the broth at the end and uses small corn masa dumplings for a distinct, tender texture typical of southern Mexico. Unlike northern or central Mexican versions that might use rice, the masa dumplings and plentiful chipilín define the regional identity.

1. In a large pot, combine the chicken broth, chicken thighs, half the onion (quartered), one garlic clove (crushed), bay leaf, and 1/2 teaspoon (3 g) salt. Bring to a gentle simmer over medium heat and cook until the chicken is just cooked through, about 18–22 minutes.
2. While the chicken cooks, roast the tomatoes under a broiler or in a hot skillet until they blister and char slightly, about 6–8 minutes total, turning once. Allow to cool slightly, then blend or puree the roasted tomatoes with the reserved half onion and the remaining garlic clove until smooth.
3. When the chicken is done, transfer the thighs to a plate to cool slightly, then shred the meat with forks. Strain the cooking liquid through a sieve into a clean pot, discarding the solids; this strained liquid will be your soup base. Measure the broth and add additional store-bought broth or water if needed to equal 8 cups (1.9 L).
4. In a medium bowl, mix the masa harina with 3/4 cup (180 ml) warm water and 1/2 teaspoon (3 g) salt. Knead briefly until a soft, moist dough forms that holds together without being sticky. If too dry, add water 1 tsp (5 ml) at a time. Pinch off small pieces and roll into marble-sized dumplings (bolitas de masa), about 1/2 inch (1.2 cm) diameter; you should get roughly 24–30 dumplings.
5. Heat 1 tablespoon (15 ml) vegetable oil in a skillet over medium heat. Add the remaining chopped onion and sauté until translucent, about 4 minutes. Stir in the tomato puree and simmer 4–5 minutes to deepen the flavor. Pour this tomato-onion mixture into the pot with the strained broth and bring to a simmer.
6. Gently add the masa dumplings to the simmering broth one by one. Keep the heat at a gentle simmer so they cook evenly and do not break apart. Simmer the dumplings for about 8–12 minutes, or until they are cooked through and tender (they will float when done).
7. Add the shredded chicken to the pot and simmer 2–3 minutes to heat through. Stir in the chipilín leaves and cook just until wilted, about 1–2 minutes — chipilín cooks quickly and should remain bright green.
8. Season the soup with the remaining 1/2 teaspoon (3 g) salt (or more to taste) and 1/2 teaspoon (1 g) black pepper. Stir in chopped cilantro if using.
9. Ladle the soup into bowls and garnish with crumbled queso fresco, sliced avocado, radishes, and lime wedges at the table. Serve hot as a nourishing, complete main course.