Sopita de Elote
Sopita de Elote
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Lucky for you, I’ve got just the thing to satisfy that hunger without locking you in a crazy cooking marathon. Say hello to Sopita de Elote. It’s creamy, dreamy, and oh-so-easy to whip up. Plus, it’ll make you feel like a culinary genius, and who doesn’t like that feeling?
Why This Recipe is Awesome
Let me tell you why this recipe is downright fantastic. First off, it’s as easy as pie, or should I say corn soup? Even if you were born wholly without kitchen skills, you can pull this one off without breaking a sweat. Seriously, it’s idiot-proof. The length of the recipe is shorter than your average grocery list, and making it feels like cheating because it’s just that good. Comfort food that hugs you from the inside? Yes, please. You’ll be slurping up a bowl of pure joy in no time.
Ingredients You’ll Need
Alright friend, grab your shopping list because here’s what you’ll need for your new favorite soup. No fancy ingredients or complex stash required, just good old stuff you can find at the store.
- 4 elotes (mazorcas de maíz) – because corn is life
- 1 litro de caldo de pollo – chicken broth holds everything together
- 1/2 cebolla – that’s half a good onion for flavor city
- 2 dientes de ajo – for that garlicky goodness
- 1 taza de crema – the creamier, the better
- Sal al gusto – you can never have too much flavor
- Pimienta al gusto – spice things up, my friend
- Cilantro fresco para decorar – because your soup deserves a floral crown
Step-by-Step Instructions
Let’s cut the chatter and get our hands dirty. Follow these simple steps, and give yourself a high five when you’re done.
- Retira los granos de elote de las mazorcas. Get those kernels off like it’s a corn dance-off.
- En una olla, calienta un poco de aceite y sofríe la cebolla y el ajo picados hasta que estén transparentes. You want to smell that heavenly aroma wafting through the air.
- Agrega los granos de elote y revuelve por unos minutos. Stir it like you mean it.
- Añade el caldo de pollo y deja cocinar a fuego medio por 15-20 minutos. Keep an eye on it, and maybe just think about life while it simmers.
- Tritura la mezcla con una licuadora hasta obtener una consistencia suave. Be careful and don’t burn your face off with the hot soup.
- Regresa la sopa a la olla y agrega la crema. This is where things get creamy, and you feel like a master chef.
- Sazona con sal y pimienta al gusto. Don’t be shy; you know you want to flavor it up.
- Sirve caliente y decora con cilantro fresco. Make it look pretty because presentation is everything these days.
Common Mistakes to Avoid
Okay, listen up. Here are some rookie moves that could ruin your culinary masterpiece without you even realizing it:
- Skipping the fresh ingredients. If you think canned corn is the way to go, think again. Fresh is best my friend.
- Not tasting as you go. Cooking without tasting is like running a race blindfolded. Don’t do it.
- Overcooking the garlic. Nobody wants bitter garlic in their life. Golden is the goal, folks.
- Ignoring seasoning. Salt might be basic, but it’s delish when used right. Don’t go light on it.
Alternatives & Substitutions
So you’re all set to make this masterpiece, but oh no, you’re missing an ingredient. No biggie. Cooking is all about using what you’ve got.
- Out of chicken broth? Use vegetable broth instead. It’ll still be yum, I promise!
- No elotes? Use frozen corn kernels. Not ideal but totally works in a pinch.
- Cream shortage? Swap it for coconut milk for a twist. Who needs dairy when you can get creative?
- Cilantro not your thing? Go with green onions or parsley. Still adds some flair without the “love it or hate it” cilantro situation.
FAQ (Frequently Asked Questions)
Got questions bubbling in your brain? Here are some answers that will set your mind at ease.
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Can I make this soup vegan? Sure thing. Just use vegetable broth and skip the cream. You’re golden.
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How long does it last in the fridge? About three days if stored in an airtight container, but let’s be real, it won’t last that long.
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Can I freeze it? Yes! It freezes well, just be sure to let it cool before storing it. Future you will thank you.
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What’s the best way to reheat it? Microwave or stovetop, but add a splash of broth or water to bring it back to life.
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Can I add other veggies? Absolutely! Throw in some carrots or potatoes—more color, more fun!
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Do I need a fancy blender? Nope, basic blenders work just fine. Don’t let perfectionism ruin your day.
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How spicy can I make this? Add some chili powder or jalapeños for a kick if you’re feeling feisty.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Making Sopita de Elote is not only a treat for the taste buds, but it’s a party for your kitchen. Plus, you can do it in your jammies if that’s your thing. Cozy soup is in, and it’s here to stay. Get cooking, and remember: life is too short for bad food. Happy cooking!
Print
Sopita de Elote
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and delicious corn soup that’s easy to make and perfect for comforting cravings.
Ingredients
- 4 elotes (mazorcas de maíz)
- 1 litro de caldo de pollo
- 1/2 cebolla
- 2 dientes de ajo
- 1 taza de crema
- Sal al gusto
- Pimienta al gusto
- Cilantro fresco para decorar
Instructions
- Retira los granos de elote de las mazorcas.
- En una olla, calienta un poco de aceite y sofríe la cebolla y el ajo picados hasta que estén transparentes.
- Agrega los granos de elote y revuelve por unos minutos.
- Añade el caldo de pollo y deja cocinar a fuego medio por 15-20 minutos.
- Tritura la mezcla con una licuadora hasta obtener una consistencia suave.
- Regresa la sopa a la olla y agrega la crema.
- Sazona con sal y pimienta al gusto.
- Sirve caliente y decora con cilantro fresco.
Notes
For a vegan option, use vegetable broth and skip the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: corn soup, sopita de elote, comfort food, easy recipes, vegetarian soup
