Sopa de elote al estilo callejero mexicano

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 4 garlic cloves (minced)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound Yukon gold potatoes (peeled and diced)
• 6 cups corn kernels (fresh, frozen, or canned & drained)
• 6 cups chicken broth
• 1 cup whole milk
• Juice of 2 limes
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeño (thinly sliced)
• extra lime wedges
• chili powder for sprinkling
• drizzle of Mexican crema (sour cream or Greek yogurt)

Preparación

1. 1

   Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened. Stir in garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook for another minute.

2. 2

   Add the diced potatoes, corn, and chicken broth. Give everything a good stir and bring the soup to a gentle boil.

3. 3

   Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.

4. 4

   Using an immersion blender, blend about one-third of the soup directly in the pot. If you don’t have an immersion blender, transfer a few cups of soup to a blender, blend until smooth, and return it to the pot.

5. 5

   Reduce heat to the lowest setting then stir in the milk and fresh lime juice. Allow the soup to warm through for 2 to 3 minutes. Taste and adjust seasoning as needed.

6. 6

   Ladle into bowls and top with cotija cheese, cilantro, jalapeño slices, a drizzle of Mexican crema and an extra squeeze of lime as desired.