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Farm Soup (Sopa Milpa Verde)
1 (10 ounce) package frozen shoe peg corn in butter sauce
1 cup chopped zucchini (unpeeled)
6 cups chicken broth
Pinch of fresh sliced jalapeno chile
1 fresh green New Mexico chile, blistered in hot oil, seeded and chopped
3 or 4 dried epazote leaves
Salt and pepper
1 cup shredded mozzarella cheese
Cook corn according to package directions and set aside.
Blanch chopped zucchini, then drain.
Heat chicken broth in a stockpot and add corn, including the sauce and zucchini.
Add remaining ingredients except cheese, then bring to a boil.
Serve in warmed soup bowls and sprinkle each serving generously with cheese.
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