Entree: Mexico – Tlaxcala – Sopa de Milpa

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 3 medium Roma tomatoes, chopped (about 10 oz / 300 g)
- 4 ears fresh corn, kernels removed (about 3 cups / 480 g)
- 2 small calabacitas (Mexican summer squash), diced (about 12 oz / 340 g)
- 2 cups (300 g) diced calabaza (Mexican pumpkin) or winter squash
- 1.5 lb (680 g) boneless skinless chicken thighs
- 1 1/2 cups (255 g) cooked pinto or black beans
- 6 cups (1.4 L) low-sodium chicken broth
- 1 bay leaf
- 1 tsp (1 g) dried oregano, preferably Mexican oregano
- 1 bunch epazote (fresh), leaves stripped (about 1/2 cup loosely packed)
- 1 cup (30 g) quelites (wild greens such as amaranth or lamb's quarters) or substitute baby spinach, chopped
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped cilantro for garnish
- 1/3 cup (35 g) toasted pepitas (pumpkin seeds)
- 4 limes, cut into wedges
- 4–6 corn tortillas, warmed (optional, for serving)

Instructions

Short Description:
Hearty Tlaxcalan sopa de milpa combining fresh corn, calabacita and calabaza squash, beans, shredded chicken, and local herbs in a clear, fragrant broth. Finished with toasted pepitas, cilantro, and lime for a complete main-course soup.

Regional Notes:
This Tlaxcala version highlights the milpa trio—corn, squash, and beans—plus local quelites (wild greens) and epazote, which give the soup its distinctive central-Mexico flavor. Unlike richer, creamier soups from other regions, this variation is a brothy, vegetable-forward entree that showcases fresh produce from Tlaxcalan fields.

1. In a large pot, combine the chicken thighs, 1/2 of the chopped onion, 2 cloves garlic, bay leaf, and 6 cups (1.4 L) chicken broth. Bring to a simmer over medium heat, skimming any foam. Reduce heat and simmer gently 20–25 minutes, or until chicken is cooked through.
2. Remove chicken from the broth to a plate. When cool enough to handle, shred the meat with two forks and set aside. Strain the broth through a fine sieve into a clean pot, discard solids, and return the clear broth to medium heat.
3. While the chicken cooks, heat the vegetable oil in a large skillet over medium heat. Add the remaining chopped onion and sauté until translucent, about 4 minutes. Add the remaining garlic and chopped tomatoes and cook 4–5 minutes until the tomatoes break down.
4. Stir the sautéed tomato mixture into the pot with the strained broth. Add the corn kernels and diced calabaza. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
5. Add the diced calabacitas and the cooked beans to the pot. Simmer another 6–8 minutes, until all squash pieces are tender but not mushy.
6. Return the shredded chicken to the soup along with the dried oregano. Simmer 3–4 minutes to heat through and allow flavors to meld. Season with salt and freshly ground black pepper to taste.
7. Stir in most of the epazote and the quelites (or spinach) in the last 1–2 minutes of cooking—just until wilted—so they keep fresh flavor and color.
8. Ladle the soup into bowls and garnish with chopped cilantro, toasted pepitas, and lime wedges. Serve with warmed corn tortillas on the side.