Sopa de Elote con Queso (Corn Soup with Queso)

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Sopa de Elote con Queso (Corn Soup with Queso)

Sopa de Elote con Queso (Corn Soup with Queso)

Course: Soup
Keyword: chicken mushroom soup, corn soup, elote, fall 2018
Servings: 6
Author: Pati Jinich, excerpted. from Mexican Today (Houghton Mifflin Harcourt, 2016)


  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion, finely chopped
  • 1-2 serrano or jalapeño chiles, stemmed and finely chopped
  • 4 cups fresh corn kernels from 5–6 ears of corn, or substitute thawed from frozen
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh chopped epazote leaves, or substitute cilantro
  • 8 cups chicken broth
  • 1 cup diced queso fresco


  • In a soup pot set over medium-high heat, melt butter with oil. Once it sizzles, add onion and chiles. Cook 3–4 minutes, until completely wilted and beginning to brown.
  • Add corn and salt, stir, and cook another 3 minutes. Add epazote or cilantro, and stir.
  • Pour in chicken broth, and bring to a simmer. Cover, reduce heat to low and cook 7–8 minutes. Turn off heat.
  • Pour soup into bowls, and serve hot. Top with queso fresco.
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