Sopa De Maiz (Mexican Corn Soup)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
  • In a big soup pot over med heat; melt the butter.
  • Add in corn mixture, cumin, salt, and white pepper.
  • Simmer, covered, for 5 minutes.
  • Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
  • Add in chiles, Tabasco, chicken, tomato, and cilantro.
  • Lower heat to med-low; simmer, uncovered, for 30 minutes.
  • Add in remaining 1/2 cup stock if soup is too thick.
  • Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
  • Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.
Advertisement