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Sopa de Elote Y Calabaza (Mexican Corn &Zucchini Soup)
- Servings: 8
- Prep: 15m
- Cook: 35m
Ingredients
- 5 cups corn kernels (fresh, or 5 cups corn kernels, frozen)
- 4 cups zucchini (diced)
- 6 cups low-sodium chicken broth
- 2 teaspoons olive oil (divided)
- 1 yellow onion (small onion, chopped)
- 1 clove garlic (chopped)
- 1 cup celery (chopped)
- 1 tomato (large ripe tomato, chopped, or 3 ripe roma tomatoes, chopped)
- 1 can (7 ounce) green chilies (chopped)
- 1/4 cup chopped cilantro (fresh, divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup low-fat sour cream (or 1/3 cup yogurt, plain non-fat)
How to Make
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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.
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Step 2: Cook for 10 minutes.
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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.
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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.
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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.
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Step 6: Remove from heat. Add the sour cream/yogurt and blend well. Garnish each serving with 1 teaspoon of cilantro and serve hot.
We hope you enjoy this recipe!
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