Leftover Elotes Soup
A velvety, sinful corn soup that is the perfect way to warm up this fall or winter.
Dinner, Lunch, Soup
Dinner, elotes, Leftovers, Lunch, Soup
6 Qt Stock Pot
Non-Stick Skillet or Cast Iron
reserve 1 cup
Better than Boullion, Chicken
can sub: milk
Bacon, cooked and crumbled
Melt butter in soup or stock pot. Add garlic and saute for 1 minute
Whisk in flour, cumin and chili powder until no lumps
Pour warm water into the pot. Turn heat to med-high. Add in Better than Bouillon, whisk until dissolved. Bring to simmer.
Add frozen corn. Bring to a boil, turn heat down to med-low and simmer for five minutes.
Add 1.5 cups elotes and stir. Simmer for five more minutes.
Stir in cream or milk and bring to a simmer.
Use an immersion blender to cream to desire texture. Bring to a simmer
Stir in remaining elotes and heat through. Serve hot and Enjoy!!
Toppings: Crumbled Bacon, Crema and Cotija Cheese; Sour Cream, Bacon and Tomato; Cooked Shredded Chicken, Bacon and Shredded Cheese