Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (1)
Sopa de Elote
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 13%
CARBS 36G51% OF CAL
6G FIBER0G ADDED11G INTRINSIC19G OTHER11G TOTAL SUGAR
FAT 15G48% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and flavorful Mexican corn soup with roasted poblano peppers and fresh vegetables. Ready in 30 minutes and perfect for quick dinners or meal prep.
mainmexicansoup🍲 stockpot🍳 skillet🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 ½ cups Mexican white corn kernels (read notes)
- 1 large poblano pepper (read notes)
- 1 medium tomato (cut into chunks)
- 1 medium onion (sliced)
- 1 clove garlic (peeled)
- 1 teaspoon oregano
- 3 cups vegetable stock
- 2 Tablespoons olive oil
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 13%
CARBS 36G51% OF CAL
6G FIBER0G ADDED11G INTRINSIC19G OTHER11G TOTAL SUGAR
FAT 15G48% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1391mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.