Farm Soup (Sopa Milpa Verde)

No Photo


  • 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


  1. Cook corn according to package directions and set aside.
  2. Blanch chopped zucchini, then drain.
  3. Heat chicken broth in a stockpot and add corn, including the sauce and zucchini.
  4. Add remaining ingredients except cheese, then bring to a boil.
  5. Serve in warmed soup bowls and sprinkle each serving generously with cheese.