Sopa De Elote (Mexican Corn Soup) Recipe

Name: Sopa De Elote (Mexican Corn Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chiles or 1 green bell pepper; 1 medium onion, quartered; 2 garlic cloves; 2 cups corn kernels, fresh (or frozen and thawed); 6 sprigs epazote, fresh (or dried); 1 bay leaf; 4 cups chicken broth; 3 tablespoons cilantro, chopped; salt; pepper; 1 -2 tablespoon pure chile powder; 1 lime, cut into 4 wedges

Servings: persons

1 poblano chiles or 1 green bell pepper
1 medium onion, quartered
2 garlic cloves
2 cups corn kernels, fresh (or frozen and thawed)
6 sprigs epazote, fresh (or dried)
1 bay leaf
4 cups chicken broth
3 tablespoons cilantro, chopped
salt
pepper
1 -2 tablespoon pure chile powder
1 lime, cut into 4 wedges

1
Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
2
As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
3
Using plastic gloves, scrape as much skin off the pepper as you can.
4
Finely chop the pepper, onions and garlic.
5
In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
6
Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
7
Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
8
Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
9
Serve each with a lime wedge for squeezing into the soup.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 poblano chiles or 1 green bell pepper, 1 medium onion, quartered, 2 garlic cloves, 2 cups corn kernels, fresh (or frozen and thawed), and more.

Yes, Sopa De Elote (Mexican Corn Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa De Elote (Mexican Corn Soup)

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