This is a delicious soup with very Mexican ingredients, it is my grandmother's version of the so-called Milpa Soup. It is also super nutritious and perfect for those cold winter afternoons.
For the chicken consomme, it is preferable to buy 1 kilo of chicken scraps and boil it with salt, garlic, and onion. While the broth is cooking, chop the zucchini into cubes. The mushrooms, cleaned, are cut into 4 or 6 pieces depending on their size, the corn kernels are steamed (place in a container with a little water and cover, cook on low heat until cooked, without letting the water completely evaporate). Clean the zucchini flowers and cut them into long strips.
When the chicken broth is ready (that is, when the chicken is well cooked), add the zucchini and mushrooms, let it boil for 15 minutes, and then add the corn, and the epazote (you can add less of this if you don't like the flavor very much).
After 5 minutes, adjust the flavor, add the washed chipotle (only one if you don't want it very spicy or two if you want it spicier) and the zucchini flower, cook for 5 more minutes and remove from heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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