Sopa de Maní (Ecuadorian Peanut Soup with Chicken)

About This Recipe

Sopa de maní is one of the most distinctive soups of Ecuador's highland cuisine — a warm, golden bowl of extraordinary depth made from roasted peanuts ground into a paste that dissolves into the broth and creates a naturally thick, nutty, slightly sweet liquid that envelops the chicken and vegetables. Maní (peanuts) have been cultivated in South America for over 7,000 years and were a significant protein source in pre-Columbian Andean diets long before the Spanish arrived. The soup begins with a refrito of onion, garlic, tomato, cumin and achiote (annatto) — the foundational flavor base of Ecuadorian highland cooking — then extends with chicken broth and shredded chicken. The roasted peanut paste is added last and simmered until the broth takes on a creamy, almost silky texture. Potato chunks provide bulk, and a scattering of toasted peanuts on top just before serving adds crunch and reinforces the flavor. Sopa de maní is particularly associated with the cities of Cuenca and Loja in southern Ecuador and appears regularly on the menus of fondas and picanterías (traditional Ecuadorian restaurants) as a midday main course. It is eaten with white rice alongside and a wedge of lime to brighten the nutty richness.

Ingredients

Serves 6

• 1 cuproasted unsalted peanuts(plus 3 tbsp extra for garnish)
• 600 gchicken thighs or breast(bone-in)
• 1.5 litreswater or chicken stock
• 3 tbspvegetable oil
• 1 largewhite onion(finely diced)
• 4 clovesgarlic(minced)
• 2 mediumtomatoes(finely diced)
• 1 tspground cumin
• 1 tspachiote (annatto) powder(essential for color and flavor)
• 3 mediumpotatoes(peeled and diced into 2 cm cubes)
• 1 tspsalt(plus more to taste)
• 0.5 tspblack pepper
• 1 bunchfresh cilantro(chopped)
• 1lime(cut into wedges, for serving)

Instructions

1. 1

   Poach the chicken

   Place chicken in a pot with water or stock, salt and a sprig of cilantro. Bring to a simmer and cook 20 minutes until cooked through. Remove chicken, shred meat, discard skin and bones. Reserve the broth.

2. 2

   Grind the peanuts

   Process roasted peanuts in a food processor or blender until a paste forms. Add 0.5 cup of the warm chicken broth and blend until smooth.

   The paste should be completely smooth — any chunky texture will remain in the soup as graininess.

3. 3

   Make the refrito

   Heat oil in a large pot over medium heat. Cook onion 8 minutes until soft. Add garlic, cook 2 minutes. Add tomato, cumin and achiote. Cook 6 minutes until fragrant and thick.

4. 4

   Build the soup

   Add remaining chicken broth to the refrito. Bring to a simmer. Add potato cubes and cook 12 minutes until tender.

5. 5

   Add peanut paste and chicken

   Whisk the peanut paste into the simmering soup. Add shredded chicken. Simmer 10 minutes, stirring occasionally, until the broth is creamy and golden. Taste for salt.

6. 6

   Serve

   Ladle into bowls. Garnish with toasted peanuts and chopped cilantro. Serve with white rice alongside and lime wedges.

Variations

• •

  Vegetarian sopa de maní: use vegetable broth and substitute diced firm tofu or chickpeas for the chicken.

• •

  Add diced carrot and zucchini with the potatoes for a more vegetable-heavy version.

Storage

Refrigerate up to 4 days. The soup thickens significantly as it cools — add a splash of water or broth when reheating and stir well.

Frequently Asked Questions