Sopa De Maiz Mexican Corn Soup Recipes

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SOPA DE MAIZ (MEXICAN CORN SOUP)



Sopa De Maiz (Mexican Corn Soup) image

This is a meal-in one soup that can be made with fresh or frozen corn.It's garnished with tortilla squares and is great with my recipe for Mexican corn bread.

Provided by Leslie in Texas

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

3 1/2 cups fresh corn kernels (8 to 12 ears)
1 cup chicken stock
1/4 cup butter (1/2 stick)
2 cups milk
1 garlic clove, minced
1 teaspoon dried oregano
salt & freshly ground black pepper, to taste
1 -2 tablespoon canned diced chile, rinsed and drained
1 cooked boneless skinless chicken breast
1 cup diced fresh tomato
1 cup cubed monterey jack cheese
2 tablespoons parsley, minced, for garnish
6 -8 corn tortillas
oil, for frying tortilla

Steps:

  • Combine corn and chicken stock in blender or food processor and puree.
  • In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
  • Add milk, garlic, oregano,salt and pepper and bring to a boil.
  • Reduce heat, add chilies and simmer 5 minutes.
  • *May be frozen or refrigerated at this point.
  • To serve:.
  • If refrigerated, reheat soup slowly.
  • Divide chicken and tomatoes among 6 bowls.
  • Remove soup from heat, add cheese and stir until cheese is melted.
  • Ladle into bowls,top with tortilla squares, and serve.
  • Tortilla Squares:.
  • Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
  • Stack tortillas on cutting board and slice into 1/2 inch squares.
  • Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
  • Drain well on paper towels.
  • These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

Nutrition Facts : Calories 365.4, Fat 19.2, SaturatedFat 10.9, Cholesterol 61.9, Sodium 289.8, Carbohydrate 34.8, Fiber 4.4, Sugar 4.7, Protein 17.4

SOPA DE MAIZ (MEXICAN CORN SOUP)



Sopa De Maiz (Mexican Corn Soup) image

Make and share this Sopa De Maiz (Mexican Corn Soup) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed)
1/2 cup chopped yellow onion
2 garlic cloves, minced
2 1/2-3 cups chicken stock or 2 1/2-3 cups chicken broth
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon white pepper
2 cups buttermilk
1 (4 ounce) can diced green chilies, drained
Tabasco sauce, to taste
2 cups cubed cooked chicken
1 tomatoes, peeled, seeded, and chopped
1 tablespoon chopped cilantro
6 corn tortillas, crisped and broken up
salsa
sour cream
sliced green onion
chopped olive
grated monterey jack cheese

Steps:

  • Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
  • In a big soup pot over med heat; melt the butter.
  • Add in corn mixture, cumin, salt, and white pepper.
  • Simmer, covered, for 5 minutes.
  • Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
  • Add in chiles, Tabasco, chicken, tomato, and cilantro.
  • Lower heat to med-low; simmer, uncovered, for 30 minutes.
  • Add in remaining 1/2 cup stock if soup is too thick.
  • Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
  • Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

Nutrition Facts : Calories 332.1, Fat 10.5, SaturatedFat 4.3, Cholesterol 42.4, Sodium 501.6, Carbohydrate 45.7, Fiber 5.9, Sugar 10.5, Protein 19.2

MEXICAN CORN SOUP



Mexican Corn Soup image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

Steps:

  • If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
  • In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
  • Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
  • Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)



Sopa de Tortilla (Real Mexican Tortilla Soup) image

Corn tortilla strips in a chicken broth seasoned with tomatoes and pasilla chile. An authentic Mexican soup served with avocado, Mexican cheese, and crema.

Provided by jackie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h14m

Yield 4

Number Of Ingredients 13

vegetable oil, or as needed
12 (6 inch) corn tortillas, cut into strips
3 dried pasilla chile peppers, seeded
2 tomatoes, seeded and chopped
½ large onion, chopped
1 clove garlic
¼ teaspoon dried oregano
4 cups water
4 teaspoons chicken bouillon granules
1 sprig fresh parsley
1 avocado - peeled, pitted, and diced
¾ cup diced cotija cheese
2 tablespoons crema fresca (fresh cream)

Steps:

  • Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
  • Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
  • Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
  • Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
  • Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Nutrition Facts : Calories 606.3 calories, Carbohydrate 49.5 g, Cholesterol 36.4 mg, Fat 42.4 g, Fiber 10.3 g, Protein 13.1 g, SaturatedFat 10.8 g, Sodium 706.8 mg, Sugar 6.2 g

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