Sopa De Maiz
Submitted by kooopa
Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
60 minThis Mexican corn soup is liquid gold: sweet corn pureed into a creamy base, spiked with cumin and green chilies, then finished with melted pepper jack that makes every spoonful rich and stretchy.
The corn gets blended with chicken broth into a smooth puree, then simmers with milk, garlic, and a dash of hot sauce. It’s the kind of soup that fills the kitchen with a warm, sweet-savory aroma.
Each bowl gets built like a little production: diced tomatoes and chicken go in first, then the hot cheesy soup gets ladled over the top. Crispy fried tortilla squares finish it off with salty crunch.
Variations
- Swap the pepper jack for sharp cheddar if you prefer a milder cheese flavor.
- Use roasted corn instead of plain for a deeper, smokier soup.
- This soup freezes well before the cheese is added, so make a double batch for easy weeknight meals.
Kitchen Tips
- Stir constantly while the corn puree simmers. It’s thick and will scorch on the bottom if you walk away.
- Fry the tortilla squares until truly golden and crispy. Soggy tortillas disappear into the soup instead of adding that essential crunch.
- Add the cheese off the heat or over very low flame, stirring until just melted. High heat makes Monterey Jack seize up and get stringy.
Ingredients
Directions
In blender or food processor, purée corn and chicken broth.
Melt butter in stockpot.
Add corn purée and simmer over low heat for 5 minutes, stirring constantly.
Stir in milk, cumin, and garlic.
Tabasco and white pepper, next, soup may be cooled and frozen at this point.
Stack tortillas and cut into one inch squares.
Heat ½ inch oil in heavy skillet and fry tortilla squares until golden.
Drain on paper towels and sprinkle with salt.
Put equal amounts of diced tomatoes and chicken in individual soup bowls.
Add shredded cheese to simmering sou and stir until cheese melts.
Spoon soup into bowls and garnish with tortilla squares.
Serve with condiments to be added as desired.
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