Sopa de Elote


Jalapeño Tomato Garlic Vegetable broth Olive oil White onion diced Corn kernels Oregano Salt Cilantro Lime wedges (optional) Cotija cheese (optional) Salt to taste


To a food processor, regular blender, add jalapeño, tomato, garlic, and 1 cup broth. Blend until smooth and set aside.

Make the tomato sauce


Heat the oil. Add the onion, the corn kernels. Pour in the tomato sauce, remaining vegetable broth, oregano, and salt. Stir and cook for 15 minutes.

Cook the ingredients


Taste for salt. Adjust, if needed. Serve in a bowl with lime wedges. Top with cheese, Mexican crema (or sour cream), and fresh cilantro or any of your other favorite toppings.

Serve and enjoy!

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