Sopa de Elote

servings

Make this authentic Mexican sopa de elote. A light, flavorful corn soup with roasted poblanos, fresh veggies, and all the classic toppings. Perfect for quick dinners or meal prep.

prep 10

cook 20

total 30

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Ingredients

▢ 1 ½ cups Mexican white corn kernels (read notes)
▢ 1 large poblano pepper (read notes)
▢ 1 medium tomato (cut into chunks)
▢ 1 medium onion (sliced)
▢ 1 clove garlic (peeled)
▢ 1 teaspoon oregano
▢ 3 cups vegetable stock
▢ 2 Tablespoons 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, then 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.
Store any leftovers in an airtight container. They'll last up to 3 days in the fridge or 2 months in the freezer.
For a spaicy kick, saute some chopped jalapenos with the onions.

Nutrition Information