3 Reviews

Been making this for over 20 years! Used to go into Manuel's to order it but they published the recipe in the Austin American Statesman 20+ years ago and just make it at home now! Has been a staple in my recipe book for the holidays ever since. Be sure to add the cheese as a garnish on top...the Mexican shredded blend is the best. Enjoy!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Mary Beth C. November 24, 2013

I remember several years ago, this recipe was written up in the Austin American Statesman, and it's been a big hit among my friends since then. Having just moved before the holidays, I couldn't find the box with the clipping and was very relieved to find it here on the 'zaar. My only addition to the recipe..Do stir it constantly, with all that dairy, it will scorch and if it does, throw it out. The other little trick, bring it just up to boiling, then down to a simmer. Like a Hollandaise, you can "break" this soup and the ingredients won't blend. Thanks Julie in TX.

0 people found this helpful. Was it helpful to you? [Yes] [No]
The Hungry Texan May 04, 2007

This is a well written, easy to follow recipe. It uses ingredients I always have. It was very fast and simple to put together. The result was a delicious soup! I used the canned chilies. I tasted it after it had simmered about 5 minutes and added a bit more cilantro and a few more chilies. This is a keeper. Thank you Julie for sharing this recipe with us!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Junebug September 11, 2004
Sopa De Elote or Sweet Corn Soup