millie's mexican corn soup with mini meatballs

Name: Millie's Mexican Corn Soup with Mini Meatballs
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: ## MEATBALLS; 1 pound(s) ground pork (not sausage); 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) onion powder; 1/8 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) oregano, dried; ## SOUP; 3 can(s) whole kernal corn (do not drain); 1 can(s) green chiles (small can); 1 box(es) chicken stock (32oz.); 1 teaspoon(s) ground cumin; 1 teaspoon(s) cilantro, fresh (chopped); 1 teaspoon(s) epozote de comer * found in the mexican spice rack); 1/2 cup(s) cream; - cotija cheese * you can substitute with parmesean; 1 teaspoon(s) habanero sauce *optional

(1 RATING)

57 Pinches 8 Photos

Millie Johnson

Valley Head, AL

Updated on Dec 2, 2014

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 !

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

MEATBALLS
1 pound ground pork (not sausage)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon oregano, dried
SOUP
3 cans whole kernal corn (do not drain)
1 can green chiles (small can)
1 box chicken stock (32oz.)
1 teaspoon ground cumin
1 teaspoon cilantro, fresh (chopped)
1 teaspoon epozote de comer * found in the mexican spice rack)
1/2 cup cream
- cotija cheese * you can substitute with parmesean
1 teaspoon habanero sauce *optional

How To Make millie's mexican corn soup with mini meatballs

Step 1

For the meatballs... In a bowl mix together ground pork, garlic powder, onion powder, oregano, salt and pepper.

Step 2

Form into small meatballs, brown and set aside.
Step 3

For the soup part...
Step 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.
Step 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.
Step 6

Bring to a boil then reduce heat and simmer for 30 minute. Turn off heat and stir in the cream.
Step 7

To serve, garnish with a little fresh chopped cilantro and a tablespoon of cotija cheese.
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