Nothing better to prepare than this traditional sopa de la Milpa whenever feeling homesick. Let the aromas of corn kernels, zucchini blossoms, onion, Oaxaca cheese, garlic, and epazote bring a piece of Mexico to your home.
2 cups zucchini blossoms, washed, rinsed, and stemmed
1 cup corn kernels
1 cup zucchini, cut into small-sized cubes
2 dried árbol chiles
1/4 cups epazote, finely chopped
4 cups chicken broth
salt and pepper
1 cup Oaxaca cheese, shredded
1 sprig epazote, for garnish
zucchini blossoms, for garnish
Preparation
25 mins
20 mins
Easy
In a pot, heat oil over medium heat and cook onion and garlic until translucent. Add zucchini blossom, corn kernels, zucchini, árbol chiles, and epazote. Cook for 5 minutes.
Add chicken broth, bring to a boil, cover, and cook for 10 minutes. Season.
Serve traditional sopa de la milpa hot, top with Oaxaca cheese, and let melt. Garnish traditional sopa de la milpa with epazote and zucchini blossom.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?