Sopa de Elote Y Calabaza (Mexican Corn &Zucchini Soup)

Prep Time
Cook Time
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"Mexican street corn is a staple of Mexican life. Throw in some zucchini that your garden has overflowing and you have an amazing soup."

Original recipe yields 8 servings


  • Serving Size: 1 (423.4 g)
  • Calories 166.5
  • Total Fat - 3.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 3.3 mg
  • Sodium - 953.2 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 5.1 g
  • Sugars - 4.2 g
  • Protein - 6.2 g
  • Calcium - 47.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 26.3 mg
  • Thiamin - 0.2 mg

Step 1

Place the corn and the zucchini in a 4-quart dutch oven along with the chicken broth. Bring to a boil over medium heat and reduce to a simmer.

Step 2

Cook for 10 minutes.

Step 3

While the corn is cooking, in a skillet add 1 teaspoon olive oil and saute the onion, garlic and celery for 5 minutes until softened.

Step 4

Puree the onion mixture, 1/2 the corn zucchini broth mixture and tomatoes in a blender until smooth. Add the puree to the pot and cook for 5 minutes.

Step 5

Using the same skillet, saute the chilis in the remaining teaspoon of oil for 5 minutes. Add to the pot. (The peppers should blacken and become soft). Add 2 tablespoons of the fresh cilantro as well as the salt and pepper to the soup. Cook for 5 minutes.

Step 6

Remove from heat. Add the sour cream/yogurt and blend well. Garnish each serving with 1 teaspoon of cilantro and serve hot.

Tips & Variations

No special items needed.