Chilean Soups & Starters

Soups are crucial in Chilean cuisine. A soup course before the main dish was traditional for a long time.

Creams of vegetables are very popular during winter, allowing for the consumption of the many vegetables that grow abundantly in Chile.

Some traditional summer soups use corn, beans, and squash, an ancient indigenous trilogy: Porotos Granados con pilco or con mazamorra.

Chilean soups often reflect the country’s agricultural abundance and a mix of indigenous, Spanish, and other international culinary influences. These soups are enjoyed year-round, with some being more popular during specific seasons due to the availability of seasonal ingredients. Each region of Chile may have variations and twists on these traditional soups, making them even more diverse and flavorful.

Cazuela chilena de pollo Chilean Cazuela

Some of the most famous Chilean soups include:

Cazuela: Cazuela is considered one of Chile’s national dishes. It’s a hearty soup made with meat (usually chicken or beef) and vegetables like potatoes, corn, pumpkin, carrots, and green beans. It’s seasoned with spices like paprika, cumin, and sometimes fresh herbs like cilantro. Cazuela is often served with pebre (Chilean salsa).
Porotos Granados: This is a Chilean bean stew that’s especially popular in the summer when fresh beans and corn are in season. It features cranberry beans, corn, pumpkin, and often basil and garlic for flavor. It’s a thick and flavorful soup, usually accompanied by an Ensalada Chilena (tomatoes and onions salad).
Paila Marina: Paila Marina is a traditional Chilean seafood soup from coastal regions. It typically contains a variety of fresh seafood, such as shrimp, mussels, clams, and fish, all simmered in a flavorful broth with onions, garlic, and various spices. It’s often garnished with cilantro and served with crusty bread (Marraqueta).

Chilean cuisine offers a diverse array of starters, known locally as “entradas.” Here are some popular Chilean starter dishes:

Ceviche: Ceviche is a popular seafood dish with fresh fish marinated in lime or lemon juice and typically mixed with onions, cilantro, and sometimes aji (chili pepper).
Empanadas: Chilean empanadas are savory pastries filled with a variety of ingredients. Typical fillings include ground beef, onions, black olives, hard-boiled eggs, and raisins. They are baked to a golden perfection and are a staple of Chilean cuisine.
Humitas: Humitas are similar to tamales and are made from ground fresh corn mixed with onions, basil, and other seasonings. The mixture is wrapped in corn husks and steamed or boiled. Humitas can be served as a main dish or a starter.
Machas a la Parmesana: This Chilean dish featuring razor clams (machas) cooked with Parmesan cheese, butter, and white wine. It’s typically served hot and is a delightful seafood starter.
Palta Reina: Palta is the Chilean word for avocado, and Palta Reina is a popular dish that features a ripe avocado stuffed with a mixture of mayonnaise and shrimp, chicken, or ham. It’s a creamy and delicious starter.