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Best Easy Chileatole de Desayuno Recipe

Name: Best Easy Chileatole de Desayuno Recipe
Total time: 40 min
Yield: 350 g
Ingredients: fresh corn kernels 2 cups; zucchini 1 cup; spinach leaves 2 cups; whole milk 2 cups; vegetable broth 3 cups; white onion 0.5 cup; poblano chile 1 piece; epazote 1 tbsp; garlic 2 cloves; kosher salt 1 tsp; freshly ground black pepper 0.5 tsp

A savory corn and chile soup served as a warming breakfast is a traditional Central Mexican dish. This vegetarian, healthy, fresh meal is a family-friendly option with bold, comforting flavors.

Cook 40 min Difficulty NORMAL 180 kcal

#vegetarian #mediterranean #healthy #central mexican recipe

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Ingredients

Main ingredients

fresh corn kernels 2 cups
zucchini 1 cup
spinach leaves 2 cups
whole milk 2 cups
vegetable broth 3 cups
white onion 0.5 cup

Seasonings/Sauce

poblano chile 1 piece
epazote 1 tbsp
garlic 2 cloves
kosher salt 1 tsp
freshly ground black pepper 0.5 tsp

Nutrition summary

Carbohydrates 32 g 71%

Protein 6 g 13%

Fat 4 g 16%

Serving size 350g

Cooking steps

1

Roast the poblano chile directly over a gas flame or under a broiler until blackened on all sides, about 5 minutes, then peel, remove seeds, and chop.
2

In a large pot over medium heat, sauté white onion and garlic in 1 tbsp oil for 2–3 minutes until translucent, controlling heat to avoid browning.
3

Stir in corn kernels and zucchini, cook for 4 minutes while stirring occasionally to prevent sticking.
4

Pour in vegetable broth and bring to a simmer over medium heat; cook uncovered for 10 minutes to blend flavors.
5

Add chopped poblano, spinach leaves, and epazote. Simmer for another 5 minutes, add milk, and season with salt and black pepper. Stir and gently warm without boiling for 2–3 minutes.
6

Taste for seasoning, adjust salt and pepper if necessary, and serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The combination of fresh corn kernels and poblano chile forms the backbone of Chileatole de Desayuno. Corn delivers a sweet, creamy base that embodies the breakfast comfort, while poblano adds gentle heat and a rich, smoky flavor unique to the traditional dish.

Q. What is the most important cooking step to ensure flavor balance?

Sautéing the onion and garlic gently over medium heat at the start brings out their sweetness without letting them brown, setting a balanced, savory foundation. Introducing the chile after roasting and the milk at the end allows both mild spice and creaminess to remain distinct.

Q. How do I avoid overcooking the vegetables in this soup?

Add the zucchini and spinach at different steps—zucchini with the corn early on and spinach near the end. This ensures the zucchini softens without disintegrating, and the spinach retains both color and nutrition. Do not boil after adding milk to avoid curdling or breaking.

Q. How many calories and carbs are in a serving of this recipe?

Each serving contains approximately 180 kcal and 32 grams of carbohydrates, making Chileatole de Desayuno a hearty, energizing breakfast soup with a high carbohydrate ratio of about 71% of calories from carbs.

Q. Is this dish high in protein or suitable for vegetarians?

This recipe is vegetarian, with all plant-based ingredients plus dairy. It contains 6 grams of protein per serving—enough for a light meal, but not considered high protein by dietary standards.

Best Easy Chileatole de Desayuno Recipe

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