Chilean Soup & Stew Recipes
Porotos granados in summer, cazuela and charquicán when the Andes turn cold, paila marina on the coast: Chile's soups are simple, seasonal and deeply comforting.
+4Chilean soups follow the seasons and the map. Summer brings porotos granados, fresh cranberry beans cooked with corn, squash and basil; winter is for cazuela, charquicán and valdiviano, the rustic potato-and-charqui soup of the south. On the coast, paila marina and caldo de congrio put Chile’s cold-water seafood in a bowl. Every recipe below is written for a home kitchen.
Porotos Granados
Fresh cranberry beans simmered with corn, squash, onion and basil, the vegetarian stew every Chilean family makes when the beans are in season.
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A Guide to Chilean Soups and Stews
Chilean soups are built on a few honest ingredients. Porotos granados is the summer dish, made when fresh beans, corn and squash arrive together; charquicán is its winter cousin, a mash of beef, pumpkin and potato that takes its name from charqui, the dried meat of the Andes. Valdiviano, a thin broth of charqui, onion and egg, still feeds the south. On the coast the pot fills with shellfish: paila marina is served bubbling in a clay paila, and guiso de cochayuyo turns Chile’s giant kelp into a stew. Cazuela, the beef or chicken soup with a whole potato and a piece of corn, is the everyday Sunday lunch.
Start with the roundup of 9 traditional Chilean soups and stews, then keep going with Chilean main dishes, Chilean seafood and the full Chilean food hub.
Looking beyond Chilean cooking? Browse soups and stews from across Latin America and Spain.
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Explore our complete roundup, or browse all Chilean recipes and stories.