Sopa de Elote
This Sopa de Elote recipe is a flavorful soup loaded with fresh corn kernels, zesty lime, and salty cotija cheese, it's Mexican comfort food at its finest.
Servings: 4
Calories: 126kcal
Ingredients
- 1 jalapeno stem removed
- 1 tomato cut into chunks
- 1 garlic clove peeled
- 3 cups vegetable broth
- 2 tablespoon olive oil
- ½ white onion diced
- 1 ½ cups corn kernels
- ½ teaspoon oregano
- ½ tablespoon salt
- Cilantro topping
- Lime wedges (optional)
- Cotija cheese (optional)
Instructions
- To a blender, add jalapeno, tomato, garlic, and 1 cup broth.
- Blend until smooth.
- Set aside.
- Heat the oil in a stockpot.
- Add the onion and cook for 1 minute.
- Add the corn kernels. Stir to combine.
- Cook for 2 minutes.
- Pour in the tomato sauce, remaining vegetable broth, oregano, and salt.
- Stir and cook for 15 minutes.
- Taste for salt. Adjust, if needed.
- Serve in a bowl with lime wedges. Top with cheese and cilantro.
Notes
Fresh Corn vs. Frozen Corn: Fresh corn kernels are the best for capturing the sweetness and texture that make this soup so special. However, you can also use frozen or canned corn as a convenient option.
What can I use as a substitute for cotija cheese?
If you can't find cotija cheese in your local grocery store (it’s optional by the way), you can use alternatives like reduced-fat feta cheese or even Parmesan as a last resort.
Instant Pot / Slow Cooker Instructions
- For the slow cooker, let it cook on low for 4-6 hours.
- In an Instant Pot, cook it on high pressure for about 10 minutes, followed by a quick release.
Nutrition
Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1706mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.4mg