Cheese And Cornmeal Soup (the Asunción Twist: Chipa Sopa)

This Cheese and Cornmeal Soup, also known as Chipa Sopa, is a traditional dish from Asunción that is creamy, hearty, and full of flavor. It's the perfect comfort food for a cozy night in.

Cheese And Cornmeal Soup (the Asunción Twist: Chipa Sopa)

Ingredients

  • 4 cups chicken or vegetable broth
  • 1 cup cornmeal
  • 1 cup shredded cheese (such as queso fresco or mozzarella)
  • 1/2 cup milk
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large pot, bring the broth to a boil.
  2. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
  3. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  4. Add the cheese, milk, onion, bell pepper, and garlic. Cook for an additional 10 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with chopped fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
18g

Supplies

Large pot Whisk Knife Cutting board Measuring cups and spoons

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Serving suggestions: Enjoy the Cheese and Cornmeal Soup with a side of crusty bread or a simple green salad.

Tips & tricks

Tips: For extra flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the soup.

Cost

$10