15 Sizzling South American Soup Recipes to Try

You're about to explore the flavors of South America through 15 sizzling soup recipes. From Argentine Locro to Venezuelan Sancocho, each dish offers a unique taste experience. You'll discover how native and international flavors blend together, and that's just the beginning of what you'll find in these diverse soups.

1. Argentine Locro Soup

Hearty Argentine Locro Soup is a corn and bean stew.

Ingredients

• 1 pound dried corn kernels
• 1 pound dried beans
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound smoked pork sausage, sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups chicken broth
• 2 tablespoons olive oil

Instructions

1. Rinse the dried corn kernels and beans, and soak them in water overnight.
2. Drain and rinse the corn and beans, then place them in a large pot.
3. Add chopped onion, garlic, smoked pork sausage, cumin, paprika, salt, and pepper to the pot.
4. Pour in chicken broth and add olive oil.
5. Bring the mixture to a boil, then reduce heat and simmer for 2 hours.
6. Serve the Locro Soup hot, garnished with chopped fresh herbs if desired.

2. Brazilian Moqueca Stew

Brazilian Moqueca Stew is a flavorful seafood stew.

Ingredients

• 2 lbs shrimp
• 1 lb mussels
• 1 lb clams
• 2 tablespoons coconut oil
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fish stock
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add cumin, paprika, salt, and pepper, and cook for 1 minute.
4. Add shrimp, mussels, and clams, and cook until the seafood is lightly browned.
5. Add fish stock and coconut milk, and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro.

3. Chicken Corn Chowder

Creamy Chicken Corn Chowder is a comforting South American soup.

Ingredients

• 1 lb boneless chicken breast
• 2 cups corn kernels
• 1 large onion
• 2 cloves garlic
• 1 large potato
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Chop the onion, garlic, and potato into small pieces.
2. In a large pot, sauté the onion and garlic until softened.
3. Add the chopped potato, chicken broth, and thyme, and bring to a boil.
4. Reduce heat and let simmer for 15 minutes.
5. Add the chicken breast and cook until cooked through.
6. Stir in the corn kernels and flour to thicken the soup.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper.
9. Serve hot, garnished with chopped herbs or crusty bread.

4. Spicy Black Bean

Spicy Black Bean soup is a flavorful and nutritious South American dish made with black beans and spices.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups cooked black beans
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh cilantro, chopped (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the diced red bell pepper and cook for 2-3 minutes.
5. Stir in the cooked black beans, diced tomatoes, cumin, smoked paprika, and cayenne pepper.
6. Pour in the vegetable broth and bring the mixture to a simmer.
7. Reduce the heat to low and let the soup simmer for 20-25 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh cilantro if desired.

5. Peruvian Fish Soup

Peruvian Fish Soup is a flavorful and hearty dish made with fish and spices.

Ingredients

• 1 pound fish fillets
• 2 medium onions
• 3 cloves garlic
• 1 medium tomato
• 1 teaspoon aji amarillo pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper
• 4 cups fish broth
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 2 medium potatoes
• 1 medium corn

Instructions

1. Cut the fish into small pieces and season with salt and pepper.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onions and garlic and sauté until the onions are translucent.
4. Add the tomato, aji amarillo pepper, cumin, and paprika, and cook for 1 minute.
5. Add the fish broth, potatoes, and corn, and bring to a boil.
6. Reduce the heat to low and add the fish pieces to the pot.
7. Simmer the soup for 10-12 minutes or until the fish is cooked through.
8. Taste and adjust the seasoning as needed.
9. Serve the soup hot, garnished with chopped cilantro.

6. Colombian Ajiaco Recipe

Colombian Ajiaco is a hearty chicken soup made with potatoes and herbs.

Ingredients

• 2 pounds chicken breast or thighs
• 4-5 medium-sized potatoes
• 2 large onions
• 3 cloves garlic
• 1 large bunch fresh cilantro
• 2 medium-sized scallions
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• 2 large corn cobs
• 2 large ripe avocados
• Sour cream or heavy cream (optional)
• Capers (optional)

Instructions

1. Rinse the chicken and pat it dry with paper towels.
2. Cut the chicken into large pieces and season with salt, pepper, and cumin.
3. Heat the olive oil in a large pot over medium heat and sauté the onions until they're translucent.
4. Add the garlic and cook for 1 minute.
5. Add the chicken to the pot and cook until it's browned on all sides.
6. Add the chicken broth, water, potatoes, and corn cobs to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the potatoes are tender.
8. Stir in the chopped cilantro and scallions.
9. Serve the soup hot, with slices of avocado, a dollop of sour cream or heavy cream, and a sprinkle of capers if desired.

7. Ecuadorian Quinoa Soup

Ecuadorian Quinoa Soup is a hearty and nutritious dish.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 1 cup mixed vegetables
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Rinse the quinoa and soak it in water for 30 minutes.
2. Chop the onion and garlic, and sauté them in a pot until softened.
3. Add the mixed vegetables, cumin, and paprika, and cook for 5 minutes.
4. Add the vegetable broth and soaked quinoa to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Season with salt and pepper to taste, and serve hot.

8. Uruguayan Bean Stew

Hearty Uruguayan Bean Stew is a comforting, traditional dish.

Ingredients

• 1 pound dried beans
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound beef or pork
• 4 cups beef broth
• Salt and pepper

Instructions

1. Soak the dried beans in water overnight and drain.
2. Chop the onion and mince the garlic.
3. Heat oil in a large pot over medium heat and sauté the onion and garlic.
4. Add the cumin and oregano, and cook for 1 minute.
5. Add the beef or pork and cook until browned.
6. Add the soaked beans, beef broth, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer for 1 hour.
8. Serve hot, garnished with chopped fresh herbs if desired.

9. Chilean Seafood Stew

Chilean Seafood Stew is a flavorful and hearty dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes
• 1 cup fish stock
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the mussels, clams, and shrimp, and cook for 2-3 minutes, until the seafood starts to open.
5. Add the cumin, smoked paprika, and cayenne pepper, and stir to combine.
6. Add the diced tomatoes and fish stock, and bring to a boil.
7. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.

10. Venezuelan Sancocho Soup

Venezuelan Sancocho Soup is a hearty stew made with meat and vegetables.

Ingredients

• 1 pound beef
• 1 pound chicken
• 1 large onion
• 3 cloves garlic
• 2 large potatoes
• 1 large carrot
• 1 large plantain
• 2 cups beef broth
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Cut the beef and chicken into bite-sized pieces and season with salt, pepper, and cumin.
2. Heat oil in a large pot over medium heat and brown the beef and chicken.
3. Add the onion and garlic to the pot and cook until the onion is translucent.
4. Add the potatoes, carrot, and plantain to the pot and cook for 5 minutes.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low and simmer the soup for 30 minutes or until the meat is tender.
7. Serve the soup hot, garnished with fresh herbs if desired.

11. Paraguayan Corn Soup

Paraguayan Corn Soup is a creamy and flavorful soup made with corn and spices.

Ingredients

• 2 cups corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the diced onion and minced garlic until softened.
2. Add the corn kernels, chicken broth, and ground cumin to the pot.
3. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of paprika.

12. Bolivian Peanut Soup

Bolivian Peanut Soup is a rich and creamy soup made with peanuts and spices.

Ingredients

• 2 tablespoons peanut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 cup peanut butter
• 2 cups heavy cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the peanut oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Stir in the peanut butter until smooth.
8. Gradually add the heavy cream, stirring constantly.
9. Simmer the soup for an additional 5 minutes or until heated through.
10. Taste and adjust the seasoning as needed.
11. Serve hot, garnished with chopped fresh cilantro.

13. Guyanese Pepper Soup

Spicy Guyanese Pepper Soup is a flavorful and aromatic dish.

Ingredients

• 2 large onions
• 3 cloves of garlic
• 1 large bell pepper
• 2 large potatoes
• 1 pound of beef or chicken
• 2 cups of beef broth
• 1 teaspoon of cumin
• 1 teaspoon of thyme
• Salt and pepper to taste
• 2 scotch bonnet peppers

Instructions

1. Chop the onions, garlic, and bell pepper, and sauté them in a pot until softened.
2. Add the chopped potatoes, beef or chicken, beef broth, cumin, thyme, salt, and pepper to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
4. Add the scotch bonnet peppers to the pot and continue to simmer for another 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.
6. Serve the soup hot, garnished with chopped fresh herbs or a sprinkle of pepper.

14. Surinamese Chicken Soup

Hearty Surinamese Chicken Soup warms the soul with its rich flavors.

Ingredients

• 1 pound boneless chicken breast or thighs
• 4 cups chicken broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 1 large carrot, peeled and sliced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups chopped scallions, for garnish

Instructions

1. Heat oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute, until fragrant.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add broth, potato, carrot, cumin, curry powder, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve hot, garnished with chopped scallions.

15. Argentine Cream Soup

Argentine Cream Soup is a rich and creamy soup made with potatoes and onions.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add diced potatoes, chicken broth, and salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer until potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and cook for an additional 2-3 minutes.
8. Serve hot, garnished with chopped herbs or chives if desired.

Conclusion

You'll savor spicy and mild, rich and light, as these 15 soups collide, a vibrant dance of flavors. From Argentine Locro's hearty warmth to Venezuelan Sancocho's zesty kick, each spoonful is a sensory delight, a taste of South America's bold contrasts, where cool coconut oil meets fiery cumin, and peanuts add a satisfying crunch.