Chileatole with Roasted Vegetables

Welcome back food family!

Looking for a meatless dinner idea that still hugs your soul? This chileatole soup is the perfect option! 🍜 Think of it as corn soup… but with a glow-up. 🌽✨ It’s hearty, silky, and packed with roasted vegetables that bring out smoky, sweet flavors. Perfect for those chilly nights when you want something warm and delicious.

🌽 From Ancient Roots

Chileatole is no rookie dish—it’s a pre-Hispanic treasure that has been simmering in Mexican kitchens for centuries. 🇲🇽 Traditionally enjoyed along the South Pacific coast, each region has its own twist. Some versions are soups, others are beverages, and they can swing from sweet to savory.

But let’s go deeper: for the Aztecs, corn wasn’t just an ingredient—it was a divine gift. 🌽✨ They believed that Quetzalcóatl, the feathered serpent god, discovered corn hidden inside the Mountain of Sustenance (Tonacatepetl) and brought it to humanity so we would never go hungry.

Corn was central to Aztec life, not only as food but as the foundation of their rituals and festivals. They honored deities like Centeotl, the Maize God, and Chicomecoatl, the Maize Goddess, who symbolized abundance and fertility.

🥬 Roasting Veggies, Honoring Roots

This was my first time making chileatole with roasted vegetables, and let me tell you… my family nearly licked the pot clean. 🤭 I wanted to honor tradition but also add my own mamá-style twist—roasting the squash, cabbage, and corn to deepen the flavor.

As I cooked, I thought of my parents, who always managed to create feasts out of the simplest ingredients. With just a handful of humble vegetables, they could fill the house with aromas that made us feel rich in spirit, even if the pantry was modest.

Making chileatole this way felt like carrying their legacy forward—transforming everyday ingredients into something that nourishes not just the belly, but the heart.

🍲 Tradition Served Hot

This chileatole with roasted vegetables is more than just dinner—it’s a celebration of family, heritage, and the magic of corn. 🌽✨ It’s proof that our ancestors knew what they were doing when they built entire cuisines around maíz.

So go ahead, roast those veggies, stir that masa, and let the epazote perfume your kitchen!

Servings: 6 to 8

Ingredients:

• 3 Mexican Squash cut into 2-inch pieces

• 1 small Red Cabbage cut into 2-inch wedges

• 3 Corn on the Cob cut into 2-inch pieces

• 1 medium Onion cut into thin wedges

• 1/2 cup Oil (Avocado, Olive or Canola)

• 1 large Chile Poblano stem and seeds removed and cut in 2-inch pieces

• 2 medium Tomatillos husk removed and cut in half

• 1 Jalapeno Pepper stemmed and chopped

• 3 medium Scallions ends trimmed and chopped

• 2 large Garlic Cloves

• 3 to 6 fresh Epazote sprigs

• 4 cups Kernel Corn

• 6 cups Water

• 1/2 cup Masa Harina

• 1 tbs Chicken Bouillon

• Salt and Pepper to taste

Instructions:

• Preheat the oven to 450 degrees Fahrenheit.

• Line a baking sheet with parchment paper. Place the SQUASH, CABBAGE, CORN on the COB and ONION on the baking dish. Drizzle the vegetables with OIL. SALT and PEPPER to taste. Roast in the oven tossing occasionally until tender and browned about 40 to 50 minutes.

• While the veggies are roasting add 1 to 2 tablespoons of OIL to a pot over medium heat. Once hot, toss in the POBLANO, TOMATILLOS, JALAPEÑO, SCALLIONS, GARLIC and EPAZOTE. Sauté for about 8 to 10 minutes or until the vegetables get tender.

• Add the KERNEL CORN to the pot. Continue to sauté until soft. Approximately 5 to 8 more minutes.

• Add the WATER to the pot. Cover the pot. Lower the heat to low. Boil for 25 to 30 minutes.

• Uncover the pot and carefully pour the vegetables and liquid to a blender. Add the MASA HARINA. Carefully blend into a smooth gravy like consistency. Set aside. IMPORTANT: When blending anything hot remove the blender lid cap to allow steam to vent and avoid pressure buildup. Blend at a low setting and place a folded kitchen towel over the lid opening to catch any upward splatter.

• Add 1 to 2 tablespoons of OIL to the same pot over medium heat. Once hot pour the chileatole to the pot. Add the CHICKEN BOUILLON and SALT to taste. Keep stirring for approximately 3 to 5 minutes or until it gets hot and begins to bubble. Turn the stove off. Cover the pot. Serve hot and top with the roasted vegetables.