Sopas Recipe

Make a roux

In a large heavy-bottomed pot, melt 2 tbs unsalted butter with 1 tbs olive oil over medium heat. When butter foams, add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and mixture is pale golden (this will slightly thicken the broth and give the sopas a creamy body).

Slowly pour in 2 cups of the chicken broth while whisking to smooth lumps. When incorporated, add remaining 6 cups chicken broth and bring to a gentle simmer. Lower heat as needed to maintain a gentle simmer while you prepare vegetables and protein.

Stir in 1 cup whole milk into the simmering broth mixture and keep warm over low heat. Do not boil vigorously after adding milk to avoid curdling.

Season the 1 lb diced chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. In a medium skillet over medium-high heat, add a small drizzle of oil (or use 1 tbs of the olive oil from earlier) and sear the chicken pieces for 2–3 minutes per side until just cooked through and lightly golden. Remove chicken to a plate — it will finish cooking in the broth.

In the same pot used for the soup base (keep the roux/broth), add the diced onion, carrots, celery, and a pinch of salt. Sauté over medium heat until the onion is translucent and vegetables begin to soften, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the diced potatoes to the pot, stir to combine, and pour the warm broth/milk mixture over the vegetables. Add the bay leaf, 1 tsp dried oregano, 1/2 tsp dried thyme, remaining salt (1 tsp), and remaining black pepper (3/4 tsp). Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.

Return the seared chicken to the pot and simmer 3–4 minutes to meld flavors and fully cook through. If you used chicken breast, ensure pieces reach 165°F internal temperature.

Stir in 1 cup small pasta (orzo/ditalini/elbow). Simmer gently, stirring occasionally so pasta doesn't stick, until pasta is al dente—about 8–10 minutes depending on pasta shape. If the soup becomes too thick as pasta absorbs liquid, add 1/2 cup hot water or extra broth at a time to reach desired consistency.

Five minutes before pasta is done, add 1 cup frozen corn and 1 cup frozen peas. Continue simmering until vegetables are heated through and pasta is cooked.

Taste the soup and adjust seasoning: add more salt or pepper if needed. Remove and discard the bay leaf.

Stir in 2 tbs chopped fresh parsley. Turn off heat and let the soup sit 2–3 minutes to allow flavors to settle.

Ladle sopas into bowls and serve with lime wedges on the side for optional brightening. Offer extra chopped parsley and cracked black pepper at the table.