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Chipotle Cream Soup with Sweetcorn

Name: Chipotle Cream Soup with Sweetcorn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 200 ml Butter; 4 Corn on the Cob; 3 Chipotle Chilli; 800 ml Chicken Stock; 2 cloves Garlic; 2 tbsp Butter; 1 manojo pequeño Coriander; 0.5 White Onion; 50 g Cotija Cheese

40 min (15 prep + 25 cook) Easy 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Creamy smoked chipotle soup with sweetcorn, soured cream and cheese.

About this recipe

Creamy smoked chipotle soup with sweet corn kernels, soured cream and cheese. Perfect balance between smoky heat and corn sweetness.

History & Origin

Chipotle cream soup with sweetcorn is a contemporary Mexican creation connecting two fundamental pre-Hispanic ingredients: chipotle chilli and maize. Though this creamy soup form is relatively modern, its roots run deep in centuries of indigenous and mestizo cooking. Chipotle is the ripened, smoked jalapeño - a process the Aztecs already practised to preserve chillies. The word "chipotle" comes from Nahuatl "chilpoctli", meaning "smoked chilli". Sweetcorn, the tender ear of maize, is the heart of Mesoamerican civilisation. The combination of smoky chipotle with the natural sweetness of corn creates a quintessentially Mexican contrast: spicy and sweet, rustic and refined. The technique of creamy soups was adopted from French cuisine in the 19th century, but Mexican cooks filled it with their own ingredients, creating a category of soups inseparable from modern Mexican gastronomy.

Estimated cost

£6.00

Total cost

£1.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

32g

Carbohydrates

18g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Desgrana 4 elotes frescos (o usa 400g de granos congelados). Reserva algunos granos para decorar. En una olla, sofríe media cebolla picada con 2 dientes de ajo en 2 cucharadas de mantequilla hasta transparentar.
2
Agrega los granos de elote y cocina 5 minutos. Incorpora 2-3 chipotles en adobo (sin semillas para menos picante). Añade 800ml de caldo de pollo o verduras. Cocina 15 minutos.
💡 Empieza con 2 chipotles; puedes añadir más al final según tu gusto.
3
Licúa todo en tandas o usa una licuadora de inmersión hasta obtener una sopa completamente lisa y cremosa.
💡 Cuidado al licuar líquidos calientes: deja escapar el vapor por la tapa.
4
Cuela la sopa por un colador fino para eliminar pieles y fibras. Regresa al fuego, agrega 200ml de crema y sazona con sal. Calienta sin hervir.
💡 Colar es opcional pero da una textura mucho más fina.
5
Tuesta en seco los granos de elote reservados en una sartén hasta que doren ligeramente.
6
Sirve la crema caliente, decora con granos de elote tostados, un chorrito de crema, queso Cotija desmoronado y cilantro fresco.