Entree: Mexico – Queretaro, Bajio Mexico – Sopa de Milpa

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) boneless, skinless chicken thighs, cooked and shredded
- 6 cups (1.4 L) low-sodium chicken broth
- 2 ears fresh corn, kernels removed (about 1 1/2 cups / 240 g)
- 1 cup (240 g) canned hominy, drained and rinsed
- 2 medium zucchini, sliced 1/4 in (about 12 oz / 340 g)
- 12 squash blossoms (flor de calabaza), cleaned, torn in half if large (about 2 oz / 60 g)
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 poblano pepper, roasted, peeled, seeded, and chopped (about 1/2 cup / 70 g)
- 2 medium tomatoes, blended or finely chopped (about 1 cup / 240 g)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried Mexican oregano
- 1/4 cup (10 g) fresh epazote, chopped (or 1 tbsp / 2 g dried epazote)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 4 oz (115 g) queso fresco, crumbled, for garnish
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Warm corn tortillas or crisp tortilla strips, for serving (optional)

Instructions

Short Description:
A hearty Bajio-style cornfield soup combining shredded chicken, fresh corn, hominy, zucchini, and delicate squash blossoms for a bright, vegetal main-course soup that reflects Queretan agricultural flavors.

Regional Notes:
This Queretaro/Bajio version emphasizes fresh milpa ingredients—fresh corn kernels, squash blossoms (flor de calabaza), and zucchini (calabacitas)—and uses roasted poblano for mild smokiness. Unlike some other regional milpa soups, it is made as a complete entree with shredded chicken and hominy for protein and body.

1. If chicken is not yet cooked: place chicken thighs in a medium pot, cover with 4 cups (960 ml) water, add a pinch of salt, bring to a gentle simmer and cook 20–25 minutes until cooked through. Remove, let cool slightly, shred, and reserve 1 cup (240 ml) of the cooking liquid (or use store-bought chicken broth for the full amount).  
2. Roast the poblano over an open flame or under a broiler, turning until charred on all sides. Place in a bowl, cover for 5 minutes, then peel, seed, and chop into small pieces.  
3. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.  
4. Stir in the blended tomatoes, roasted poblano, cumin, and oregano. Cook 3–4 minutes to deepen the flavors and slightly reduce the tomato.  
5. Add the chicken broth (and reserved cooking liquid if used), shredded chicken, hominy, and corn kernels. Bring to a gentle simmer, then reduce heat and simmer uncovered 10 minutes to marry flavors.  
6. Add the sliced zucchini and simmer 6–8 minutes more until zucchini is just tender but not mushy. Taste and adjust salt and pepper.  
7. Gently stir in the squash blossoms and chopped epazote; simmer 2–3 minutes—just long enough to wilt the blossoms and preserve their delicate flavor.  
8. Remove from heat and stir in the lime juice. Let rest 2 minutes.  
9. Ladle into bowls and garnish with crumbled queso fresco and chopped cilantro. Serve with lime wedges and warm corn tortillas or tortilla strips on the side.