Meal Hack: Elote Dip to Elote Chowder

Meal Hack: Elote Dip to Elote Chowder

Cook Time: 12 minutes
Serves: 1-2 portions

Ingredients

1 pack Thistle's elote dip and veggies‍
1 tsp olive oil
2 cups vegetable broth
1 cup cooked beans and/or corn
1/8 tsp each of salt, pepper, paprika, and oregano

Optional: ‍

Red or green bell peppers or poblano
Onions or shallots
Garlic
2 tbsp milk, mylk, or sour cream
Cilantro, scallions, and/or lime wedge

Directions

Prep your veggies: finely chop the carrots, celery and radish (you could also do this in a food processor to make sure they’re finely chopped)

If you have any other veggies you want to use up, chop those too. Our suggestions are peppers (red or green bell pepper or poblano are great), onions or shallots, garlic, etc.

Heat a medium sized pot over medium heat. Add in 1 tsp olive oil, and then add your chopped veggies to the pan. Begin to sauté them for 4-5 minutes, or until they’ve begun to soften and become translucent, but also start browning around the edges.

Add in 2 cups of your favorite vegetable broth, and bring the mixture to a simmer. Add in the elote dip, and once it reaches a boil, reduce the heat to low, and add in 1 cup of your favorite cooked beans and/or corn. You can add in 2 tbsp of your favorite milk or sour cream here to make it extra rich. Season with salt, pepper, paprika and oregano if you’ve got it (about 1/8 tsp of each).

Serve the soup with cilantro, scallions and/or a lime wedge.

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