Tlaxcalan Style Soup

Lent recipe /
Nombre de la receta:

"Tlaxcalan Style Soup"


• 3 cups water
• 3 epazote leaves (aka wormseed)
• 1 corn
• 1 teaspoon butter
• 1/2 cup onion (chopped)
• 1 garlic clove (chopped)
• 1 poblano Chile (stripped)
• 1 zucchini (diced)
• 1 cup FUD Panela Cheese (diced)
• 2 teaspoons FUD Mexican Sour Cream (for drizzling)


1. Heat the water or chicken broth in a pot, add the epazote and the corn.
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.