We ate this for a late supper (cena) at El Mural de Los Poblanos restaurant in Puebla. It was delicious. The best I could do was identify the ingredients and try to recreate this at home. The soup bowl came with the chewable ingredients mounded in the center, about 1 cup per bowl of broth. Our server poured the steaming clear chicken broth into the bowl from a covered pitcher, designed so that the diner would be served the hottest soup possible. I loved that idea.
- Cubed queso fresco (the white, firm Oaxaca-style cheese)
- Baby zucchini cubes
- Diced green pepper
- Sliced mushrooms
- Fresh corn kernels (use frozen, then thawed, if fresh is not available)
- Squash blossoms
- Bits of fresh spinach or chard
- Hot chicken broth, pre-seasoned with salt, pepper, a bit of ground chili for bite
Serve with hot, crusty french rolls and butter and a glass of chilled white wine.