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Description
The Spanish tradition is very culturally diverse in the way they cook. This Tlaxcalan Style Soup is one that is rooted in traditional flavors and style. You will fall in love with the Tlaxcalan Style Soup flavor. Try this recipe at home and let us know about your experience in the comments below. You can also give this recipe a star rating so others can follow along.
Ingredients
US|METRIC
2 SERVINGS
- 3 cups water
- 3 leaves epazote
- 1 ear fresh corn
- 1 tsp. butter
- 1/2 cup onion
- 1 clove garlic
- 1 poblano chile
- 1 zucchini
- cheese
- 2 tsp. sour cream
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Directions
- Heat the water or chicken broth in a pot, add the epazote and the corn kernels.
- Saute the onion and garlic in the butter in a skillet until the onion begins to brown. Add to the pot.
- 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.
- 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.
- Serve with panela cheese and sour cream.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium140mg6% |
| Potassium340mg10% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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