Tlaxcalan Style Soup Recipe

Name: Tlaxcalan Style Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 3 leaves epazote; 1 ear fresh corn; 1 teaspoon butter; 1/2 cup onion; 1 clove garlic; 1 poblano chile; 1 zucchini; cheese; 2 teaspoons sour cream

Servings: persons

1
Heat the water or chicken broth in a pot, add the epazote and the corn kernels.
2
Saute the onion and garlic in the butter in a skillet until the onion begins to brown. Add to the pot.
3
When the soup begins to boil, add the strips of poblano pepper. When the corn is cooked thoroughly, add the diced zucchini and allow to cook 3 more minutes.
4
Season to taste. Remove 1/2 cup vegetables from the pot and blend in the blender before returning them to the pot and cooking for 2 more minutes.
5
Serve with panela cheese and sour cream.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 3 leaves epazote, 1 ear fresh corn, 1 teaspoon butter, and more.

Yes, Tlaxcalan Style Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tlaxcalan Style Soup

How did you like this recipe?

Frequently Asked Questions