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    You are in: Home / Recipes / Sopa De Elote (Mexican Corn Soup) Recipe
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    Sopa De Elote (Mexican Corn Soup)

    Sopa De Elote (Mexican Corn Soup). Photo by loof

    1/1 Photo of Sopa De Elote (Mexican Corn Soup)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Chef Tweaker's Note:

    Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Using plastic gloves, scrape as much skin off the pepper as you can.
    4. 4
      Finely chop the pepper, onions and garlic.
    5. 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. 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. 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. 8
      Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
    9. 9
      Serve each with a lime wedge for squeezing into the soup.

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    Ratings & Reviews:

    • on April 30, 2013

      55

      This is a great and tasty soup! Love the roasting of the poblano, onion and garlic - I think it really added a lot to the flavor. I used Mexican oregano instead of the epazote. The chili powder (mine was hot) and squeeze of lime were a great finishing touch for the soup. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2011

      55

      Followed the recipe with one exception ~ Since my vegetarian son & DIL were at the table, I made it with a homemade vegetable stock rather than with chicken broth! Even found the epazote at a local Mexican market, so that was no problem! I did use the green pepper, but that was an "either/or" kind of thing! Anyway, it made for a very tasty corn soup, not like some we've had, for sure, but certainly worthy of being made again! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sopa De Elote (Mexican Corn Soup)

    Serving Size: 1 (471 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.8
     
    Calories from Fat 27
    12%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 788.7 mg
    32%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 5.9 g
    23%
    Sugars 2.9 g
    11%
    Protein 10.9 g
    21%

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