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

15m
Prep Time
35m
Cook Time
50m
Ready In


"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 is 8 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting corn, opt for fresh or frozen corn, not canned corn.
  • When selecting zucchini, look for a firm and heavy vegetable with a glossy skin.

  • Replace the chicken broth with vegetable broth for a vegetarian option. The benefit of this substitution is that it allows the dish to be enjoyed by vegetarians, while still maintaining the flavor of the dish.
  • Replace the sour cream/yogurt with coconut cream for a dairy-free option. The benefit of this substitution is that it allows the dish to be enjoyed by those with lactose intolerance, while also adding a unique flavor to the dish.

Vegetarian Version Replace the chicken broth with vegetable broth and omit the sour cream/yogurt. Instead, use 1/3 cup of coconut milk to garnish each serving.



Mexican Rice: This classic Mexican side dish is a great accompaniment to the Sopa de Elote Y Calabaza. The fluffy white rice is cooked with a fragrant blend of garlic, onion, and spices, making it the perfect complement to the creamy soup.


Chiles Rellenos: This traditional Mexican dish is a great way to add some heat to the meal. Filled with a savory combination of cheese, vegetables, and spices, these chiles are then fried and served with a rich tomato sauce. The spicy and flavorful chiles will provide a nice contrast to the creamy soup.




FAQ

Q: What type of broth should I use?

A: For this recipe, it's best to use low-sodium chicken broth. This will help to keep the soup from getting too salty.



Q: Can I make this soup ahead of time?

A: Yes, you can make this soup ahead of time. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it in a pot on the stove before serving.

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Fun facts:

This Mexican Corn & Zucchini Soup is a popular street food in Mexico. It is believed to have been invented by the Aztecs and has been enjoyed for centuries.

It is believed that actor and musician, Selena Quintanilla-Pérez, was a fan of this soup. She famously said that nothing beats a bowl of Mexican corn and zucchini soup on a cold day.