Sopa De Maiz (Mexican Corn Soup) Recipe

Name: Sopa De Maiz (Mexican Corn Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed); 1/2 cup chopped yellow onion; 2 garlic cloves, minced; 2 1/2 - 3 cups chicken stock or 2 1/2-3 cups chicken broth; 3 tablespoons butter or 3 tablespoons margarine; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 2 cups buttermilk; 1 (4 ounce) can diced green chilies, drained; Tabasco sauce, to taste; 2 cups cubed cooked chicken; 1 tomatoes, peeled, seeded, and chopped; 1 tablespoon chopped cilantro; Toppings; 6 corn tortillas, crisped and broken up; salsa; sour cream; sliced green onion; chopped olive; grated monterey jack cheese

Servings: persons

8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed)
1/2 cup chopped yellow onion
2 garlic cloves, minced
2 1/2 - 3 cups chicken stock or 2 1/2-3 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon white pepper
2 cups buttermilk
1 (4 ounce) can diced green chilies, drained
Tabasco sauce, to taste
2 cups cubed cooked chicken
1 tomatoes, peeled, seeded, and chopped
1 tablespoon chopped cilantro
Toppings
6 corn tortillas, crisped and broken up
salsa
sour cream
sliced green onion
chopped olive
grated monterey jack cheese

1
Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
2
In a big soup pot over med heat; melt the butter.
3
Add in corn mixture, cumin, salt, and white pepper.
4
Simmer, covered, for 5 minutes.
5
Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
6
Add in chiles, Tabasco, chicken, tomato, and cilantro.
7
Lower heat to med-low; simmer, uncovered, for 30 minutes.
8
Add in remaining 1/2 cup stock if soup is too thick.
9
Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
10
Note: to crisp corn tortillas: preheat oven to 400u00b0; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

1829

kcal

Calories

114

Fat

142

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed), 1/2 cup chopped yellow onion, 2 garlic cloves, minced, 2 1/2 - 3 cups chicken stock or 2 1/2-3 cups chicken broth, and more.

Yes, Sopa De Maiz (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 Maiz (Mexican Corn Soup)

How did you like this recipe?

Frequently Asked Questions