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: 3 1/2 cups fresh corn kernels (8 to 12 ears); 1 cup chicken stock; 1/4 cup butter (1/2 stick); 2 cups milk; 1 garlic clove, minced; 1 teaspoon dried oregano; salt & freshly ground black pepper, to taste; 1 -2 tablespoon canned diced chile, rinsed and drained; 1 cooked boneless skinless chicken breast; 1 cup diced fresh tomato; 1 cup cubed monterey jack cheese; 2 tablespoons parsley, minced, for garnish; 6 -8 corn tortillas; oil, for frying tortilla

Servings: persons

3 1/2 cups fresh corn kernels (8 to 12 ears)
1 cup chicken stock
1/4 cup butter (1/2 stick)
2 cups milk
1 garlic clove, minced
1 teaspoon dried oregano
salt & freshly ground black pepper, to taste
1 -2 tablespoon canned diced chile, rinsed and drained
1 cooked boneless skinless chicken breast
1 cup diced fresh tomato
1 cup cubed monterey jack cheese
2 tablespoons parsley, minced, for garnish
6 -8 corn tortillas
oil, for frying tortilla

1
Combine corn and chicken stock in blender or food processor and puree.
2
In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
3
Add milk, garlic, oregano,salt and pepper and bring to a boil.
4
Reduce heat, add chilies and simmer 5 minutes.
5
*May be frozen or refrigerated at this point.
6
To serve:
7
If refrigerated, reheat soup slowly.
8
Divide chicken and tomatoes among 6 bowls.
9
Remove soup from heat, add cheese and stir until cheese is melted.
10
Ladle into bowls,top with tortilla squares, and serve.
11
Tortilla Squares:
12
Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
13
Stack tortillas on cutting board and slice into 1/2 inch squares.
14
Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
15
Drain well on paper towels.
16
These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

794

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 14 ingredients. The key ingredients include: 3 1/2 cups fresh corn kernels (8 to 12 ears), 1 cup chicken stock, 1/4 cup butter (1/2 stick), 2 cups milk, 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)

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