Chipilin Soup Main

Mexican cremacornqueso fresco

Chipilí­n Soup with Masa and Fresh Cheese Dumplings

I have a thing for soups.

Doesn’t matter what time of day, what season of the year, what place I’m in, if I want tasty comfort my entire self craves a big bowl of soup.

As far as soups go, I have concocted some, I religiously repeat some I grew up eating, and then there are others I’ve become enamored with as I’ve ventured deeper into my home country’s cuisine.

As soon as my feet touch new territory, I search for its signature soup: the one everyone knows; the one everyone loves; the one present at every home kitchen. As easy as it may sound, sometimes those soups stir away from restaurants. Luckily, the first meal we had during our trip to Chiapas included that soup.

Chipilin Soup 1

It was at a touristy restaurant serving a regional specialties buffet. The broth was thick and brimming with Chipilí­n, an herb with a grassy taste (like a mellow version of spinach or a gentle variation of watercress) and a silky delicate bite. The best part of the soup was the corn masa dumplings, dfferent from other I’ve tried, these had queso fresco mixed in the masa or dough, resulting in fluffier balls with a deep soft bite.

A couple days later, I bought a big bowl of Chipilí­n soup at a small fonda in Chamula. I sat on the sidewalk and ate it as I watched the church procession pass by.

The Church of San Juan Chamula is one of Mexico’s most famous: probably the most controversial as well, for its wildly eclectic combination of indigenous, pagan and Catholic rituals. Not to mention it’s particular architecture and decorations.

This second version of the soup was lighter, yet it had much more color, like the doors in the photo above. A bit of tomato spiked the broth and I tasted a bit of green heat. Don’t ask me why it didn’t occur to me to take a photo of the soup. Instead, I took photos of the Señores below.

Chipilin Soup 2

Tzotzil Mayas, which form part of one of the twelve indigenous groups that live in this state, were getting ready to walk in the procession, with their unique attire made with goatskin. Some men wear black, some wear white…and the women make skirts in the same style.

If you have never heard “Tzotzil”, a Maya language, you have missed listening to one of the sweetest sounds. As delicate as those Chipilí­n leaves…

Chipilin Soup 3

Ok, back to the soup. That same day, I tried a third version.

A short ride away we landed in a restaurant with a sumptuous buffet that was different from the first. This one boasted a larger display of typical dishes from the region. Their Chipilí­n soup had a much clearer broth, as if the masa dumplings had been cooked separately from the final soup and incorporated in the end. It had less Chipilí­n leaves in the broth, making it look more elegant and light, and there was queso fresco to add as a garnish, as well as Mexican crema and small pieces of chicharrón.

Chipilin Soup 4

I tried a fourth version in a restaurant near the Palenque ruins (which can take anyone’s breath away and I am just adding more photos of the ruins because I can’t help myself…)

Chipilin Soup 5

…let me indulge… and yes I climbed up so high to look at that view…

Chipilin Soup 6

… here is a close up…

Chipilin Soup 7

Alright, back to the soup. This one had the smallest of masa balls, and different than the soups before, aside from having Chipilí­n in the broth, there was a generous amount of Chipilí­n chopped into the masa balls. It also had extra garnishes of more queso fresco and thick Mexican cream. But no chicharrón.

I did think about other things than trying more versions of the Chipilí­n soup and other foods I had no idea existed (which I will write about in other blog posts). Especially when we had the chance to learn about the insanely gorgeous textiles made in Chiapas…

Chipilin Soup 8

Once at San Cristobal de las Casas, I tried one last version of the soup in one of the restaurants in that busy street below. This soup included corn kernels in the broth. The contrast of that sweet crunch next to the soft masa balls in the flavored broth worked so well!

Chipilin Soup 9

No. I did not take a photo of it, because I didn’t know I was going to write about all the Chipilí­n soups I tried in Chiapas! Of course now I wish I had.

The good thing is that here is a recipe for you to try the soup.

You can find Chipilí­n in the US these days, especially in Latin markets in the Summer and Fall. I just found some at Panam market in DC.

It looks like this. It is so pretty I put a big bunch in a flower vase and admired it as I ate it away and the bunch kept getting thinner.

Chipilin Soup 10

Here is a close up, so you can see just how delicate the leaves are…

Chipilin Soup 11

If you can’t find it, you can substitute it with sliced baby spinach or watercress.

The recipe I am giving you here, was tested in my kitchen until I nailed down all the elements I enjoyed in the different versions: fluffy masa balls flavored with cheese, an abundance of Chipilí­n leaves in the broth but not in the masa balls, sweet crunchy corn seasoned along with the onion that makes the base of the soup, and cooking the masa balls in the soup so that as they cook, they thicken the broth. I find that extra thick broth to be irresisitible. It almost resembles atole or a very light porridge (in a good way).

Just like Chiapas is not so well known outside of Mexico, it’s cuisine remains to be enjoyed abroad. This soup has many of the features I recognized in the different meals I ate there: distinct, with a lot personality, yet at the same time homey, delicate and comforting. Thankfully, many of the ingredients used in Chiapas, are now accessible abroad too.

Chipilin Soup 12

A good soup recipe, I’ve learned, always comes in handy. Especially if it takes you somewhere. This one takes me right back to Chiapas.

Chipilí­n Soup with Masa and Fresh Cheese Dumplings

Sopa de Chipilín con Bolitas de Masa y Queso

Recipe Yield

6 to 8 servings

Cooking time

45 minutes

Rate this recipe

4.17 from 6 votes


  • 3 tablespoons vegetable oil
  • 3/4 cup white onion chopped
  • 1 serrano chile finely chopped, seeding optional, add more or less to taste
  • 3 cups fresh corn kernels or thawed from frozen
  • 8 cups chicken broth
  • 3 cups packed chipilí­n leaves rinsed
  • 2 cups corn masa flour or Maseca
  • 1 3/4 cups water
  • 8 ounces or about 1 cup queso fresco crumbled, may substitute for farmer's cheese or a mild feta
  • 1/2 cup vegetable shortening or lard
  • 1/2 teaspoon kosher or coarse sea salt divided
  • Mexican cream optional to garnish

To Prepare

  • Heat oil in a soup pot over medium heat. Add the onion and cook for about 4 to 5 minutes, stirring occasionally, until it has completely softened, the edges have begun to slightly brown and there is a sweet smell stemming from the pot. Add the chile, stir and cook for another couple minutes. Toss in the corn, stir and let it cook for about 3 to 4 minutes. Pour in the chicken broth. While it comes to a simmer, prepare the masa for the dumplings.
  • In a bowl, combine the corn masa flour with the water, the vegetable shortening and a pinch of salt. Combine and knead with your hands until the dough is soft and homogenous, it will take a minute. Add the crumbled queso fresco and knead into the dough.
  • Once the soup comes to a gentle simmer, add the chipilí­n leaves. Once it is heated through, lower the heat to low and start shaping the dumplings. With your hands, make about 1 to 1½" balls, as you make them, gently drop them into the soup. Once you are done with all the balls, let the soup cook for about 20 more minutes. It should be gently simmering. The balls should be cooked through and as they cooked in the soup they should have thickened to the consistency of a thin porridge. But it will be a most delicious one! Serve hot. You may garnish with some fresh cream on top of each individual soup bowl.


30comments inChipilí­n Soup with Masa and Fresh Cheese Dumplings

  1. Liz on the Oregon Coast

    Feb 15

    Sooo tasty. My first bite was a bit meh, but improved with the second and third spoonful, until I was slurping up this comforting soup with blissful enjoyment.
    I used watercress – no chilipin in Oregon, even at our little local tienda. Instead of lard I used some reserved chicken fat from a previous thigh-fry with Mexican seasonings. Absolutely delish comfort food.
    Now I’m curious about that tomato based oyster soup😋

    1. Pati Jinich

      Feb 16

      So glad you ended up liking this soup Liz, gracias!

  2. Nancy Buss

    Nov 11

    I will have to make this next time my son, daughter in law and grandson visit. My beautiful Daughter Alicia is from Chiapas ( her parents and grandparents live there, but now she lives in TX) and so as soon as I saw this I knew I had to make it for her. Thank you so much for sharing!! Yes, the Temples are amazing there, she took a video of a Jaguar at her parents ranch and I almost fell over 🙂

    1. Pati Jinich

      Dec 29

      I am sure she will love it Nancy, un abrazo to all of you 🙂

  3. Mely

    Oct 20

    Hola Pati!

    Thank you for all of your delicious recipes and the back stories that go along with them! I just made this for my husband who just had his wisdom teeth removed and it was just perfect! I ground the corn kernels a bit in my food processor and threw in some crumbled chicharrón toward the end so it was easy for him to eat. Salió deliciosa la sopa!

    Saludos desde Los Angeles,


    1. Pati

      Oct 25

      Thank you, Mely! I’m so happy your husband liked it!

  4. Emily

    Jan 21

    This looks amazing! (I’m a soup addict myself.)
    I live in Austin, Texas, so I’m assuming the chipilin will be available at a local Mexican grocery store?

    I love the show, and you are the coolest ever! Everything you make makes me super hungry just to look at. 🙂

    1. Pati

      Jan 25

      Thank you, Emily! Yes, you should be able to find it at the Latin market

  5. Johanna Acevedo

    Jan 21

    Thank you so much for the recipe, I look forward to making it very very soon!.. I have never cooked with chipilin before and don’t know if I will be able to find it but I plant to do it with Verdolagas ( Purslane ), Our favorite thing to add to our Carne de Puerco con Chile. Received your book for Christmas and look forward to trying out your recipes. A thousand thank you’s!

    1. Pati

      Jan 25

      Thank YOU, Johanna!

  6. Rose

    Jan 21

    And if I don’t have Chipilin can I use spinach?

  7. Corrin

    May 04

    I just found your blog. I’m totally in love with your site. Thank you for the beauty, care and love that goes into it. I’m going to be referring back often. Gracias.

    1. Pati

      May 04

      Delighted to hear.

  8. Dalia R.

    May 06

    Hola! ¿Cuanta Masa preparada iguala a 2 tazas de Maseca?

    1. Pati

      May 07

      Hola, Dalia! 2 cups Maseca, 1 3/4 cups water, and 1/2 cup vegetable shortening or lard.

  9. kattya

    Apr 01

    Hola Pati:

    Un saludo muy especial.

    Te agradeceria me ayudaras con la receta para hacer los crepes, ya he comprado la cajeta! y me dispongo a hacer crepes con cajeta y heladode vainilla!!!!

    Tambien voy a hacer Milanesa de Res (decidi hacer la de res y no de pollo)! y el maiz al estilo Mexicano con Mayo, queso fresco y Pimienta de Cayene!

    Estoy sintiendo mucha inspiracion viendo tu pagina web! y viendo tus programas en Create!

    Te cuento que en Colombia llamamos a la cajeta Arequipe! pues somos todos latinos y comemos lo mismo, no cierto?



    Felices pascuas!

    1. Pati

      Apr 03

      Igualmente Kattya! Arequipe: lindo nombre! Al fin y al cabo, somos todos Latinos 🙂

  10. Chloe

    Mar 28

    Your recipes are amazing, trying this one tonight!Hope it comes out as good as the Creamy Poblano soup (which was incredible!!)

    1. Pati

      Mar 28

      Thank you!!

  11. Lydia DeLeon

    Feb 04

    Love your show have learn lots

    1. Pati

      Feb 04

      Thank you, Lydia!!

  12. susy

    Jan 23

    MIL gracias! I will. I have become a loyal follower. Tonight’s dinner is either your matzo ball soup, or the one with chiles ancho and bean puree, and I smell Juju’s cake cooking in the oven now, for dessert- yum. Lo que si no logro encontrar es el Chipilin- nadie parece tenerlo ni saber lo que es.
    Muchas felicidades and I look forward to your book with lots more recipes. Saludos,

    Susy Rosenthal
    (soy la hermana de Carolina- una companiera de primaria de Danny)

  13. susy

    Jan 21

    Hola Pati-

    Is there any good substitute for vegetable shortening or lard?

    1. Pati

      Jan 23

      You can try vegetable oil too…

      1. melissa

        Aug 15

        I wouldn’t recommend substituting the lard as it provides the desired fluffiness for the dumplings. If readers don’t want to buy a large quantity because they won’t use it I recommend visiting a Mexican grocer where fresh rendered lard (also labeled manteca) can be purchased buy the pound. Happy cooking and even better eating, abrazos desde Chicago.

        1. Pati

          Aug 16

          Gracías, Melissa! Great info…

  14. Celia

    Jan 19

    made this soup three times since i found the recipe and it seems that we just can’t get enough of it. the second time i made the chochoyotes i added mashed roasted garlic and minced cilantro to the masa and they were delicious. the third time i added some chile ancho and again delicious. i love that this recipe is so easy and delicious to make. thank you!

  15. Deborah Sistare

    Nov 03

    I can’t wait to try this one.

  16. De Moody

    Oct 25

    Just love your photos & of course your recipes.
    My best to you.

  17. Lydia

    Oct 16

    This post and recipe was so intriguing I just had to make this soup. Unfortunately I couldn’t find any chipilin locally, but just happened to get a bunch of purslane in our CSA bag this week. Having never cooked with purslane before, I wasn’t quite sure how it would turn out, but it certainly was delicious! I admit, I also had to sub blue corn meal for the masa as I realized mid-way through making the soup that I had used the last of my masa, but I just had to let the cornmeal sit a little to stiffen and soak up the water first. Then it worked great. I noticed just now, however, that the recipe calls for shortening/lard, however the procedure doesn’t mention it anywhere, so I inadvertently left it out also (obviously I don’t cook with a mise-en-place approach!); I assume it is to soften the masa dough a bit as you would with tamales, but honestly, other than the dumplings being a tad on the dense/dry side, I didn’t even notice (I thought maybe it was due to my blue corn meal substitution). Next time, I will certainly try incorporating the lard–I’m sure we will eat this many times this winter!

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