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Sopa de Elote (Mexican corn soup)
author
Maricruz Avalos Flores
2
This hearty and flavorful Mexican corn soup (sopa de elote) is made with white corn and poblano peppers simmered in a light broth. An authentic recipe that you will love!
prep
10
minutes
minutes
cook
20
minutes
minutes
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Ingredients
▢
1 ½
cups
Mexican white corn kernels
(red notes)
▢
1
large
poblano pepper
(read notes)
▢
1
medium
tomato
(cut into chunks)
▢
1
medium
onion
(sliced)
▢
1
garlic clove
(peeled)
▢
1
tsp
oregano
▢
3
cups
vegetable stock
▢
2
Tbsp
olive oil
▢
Salt and pepper
(to taste)
Instructions
Roast poblano pepper on a griddle or in your oven until the skin blackens and bubbles.
Place the pepper in a bowl and cover with a lid or cling film.
Let it cool enough so you can handle it, then remove the skin with a paper towel.
Cut the pepper into strips and set aside.
Add tomatoes, garlic, and oregano to a blender.
Pour in 1 cup of stock and blend until smooth. Set aside.
Heat the oil in a stockpot over medium heat.
Add onion and sauté until soft (about 2 minutes).
Add corn kernels and roasted peppers. Cook for 2 minutes.
Pour in the tomato sauce, add the remaining stock, and season with salt and pepper.
Bring to a simmer and cook for 15 minutes with the pot uncovered.
Adjust seasonings to taste and turn off the heat.
Serve in bowls with cream, cheese, and a squeeze of lime.
Notes
If you can't find fresh corn, use frozen or canned.
If you can't find fresh poblano peppers where you live, look for canned poblanos in Mexican stores or online. Use one small can, about 8-oz/220g.
Nutrition Information
Serving:
1
bowl w/o garnishes
|
Calories:
295
kcal
|
Carbohydrates:
39
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.01
g
|
Sodium:
2599
mg
|
Potassium:
700
mg
|
Fiber:
6
g
|
Sugar:
16
g
|
Vitamin A:
1801
IU
|
Vitamin C:
87
mg
|
Calcium:
49
mg
|
Iron:
2
mg
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