Millie's Mexican Corn Soup with Mini Meatballs

Millie Johnson


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 !


★★★★★ 1 vote

15 Min
45 Min
Stove Top



  • 1 lb
    ground pork (not sausage)
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/8 tsp
    black pepper
  • 1/2 tsp
  • 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
  • ·
    cotija cheese * you can substitute with parmesean
  • 1 tsp
    habanero sauce *optional

How to Make Millie's Mexican Corn Soup with Mini Meatballs


  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.

Printable Recipe Card

About Millie's Mexican Corn Soup with Mini Meatballs

Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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