Millie's Mexican Corn Soup with Mini Meatballs

Millie Johnson

By
@BISCUITMAKR

The hubby and I were at the Mexican market one day and smelled such a wonderful aroma, that turned out to be Sopa de Elote, or Mexican corn soup. We had to try it and boy are we happy we did ! In their version they added mayo and cotija cheese before serving. I opted to add cream instead of mayo in this recipe. I think this recipe turned out great and my hubby agrees. I think you will, too !


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

MEATBALLS

1 lb
ground pork (not sausage)
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/8 tsp
black pepper
1/2 tsp
salt
1/4 tsp
oregano, dried

SOUP

3 can(s)
whole kernal corn (do not drain)
1 can(s)
green chiles (small can)
1 box
chicken stock (32oz.)
1 tsp
ground cumin
1 tsp
cilantro, fresh (chopped)
1 tsp
epozote de comer * found in the mexican spice rack)
1/2 c
cream
cotija cheese * you can substitute with parmesean
1 tsp
habanero sauce *optional

Directions Step-By-Step

1
For the meatballs...
In a bowl mix together ground pork, garlic powder, onion powder, oregano, salt and pepper.
2
Form into small meatballs, brown and set aside.
3
For the soup part...
4
In a large pot pour in 2 cans of the corn, including liquid. With third can, drain liquid into pot, then process the kernels in a food processor and add to pot.
5
Now process the green chiles and add to pot (you may need to add a little stock to it), along with the chicken stock, cumin, habanero sauce, epazote de comer, cilantro and meatballs. Salt and pepper to taste.
6
Bring to a boil then reduce heat and simmer for 30 minute. Turn off heat and stir in the cream.
7
To serve, garnish with a little fresh chopped cilantro and a tablespoon of cotija cheese.

About this Recipe

Course/Dish: Cream Soups, Other Soups, Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy