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Sopa de milpa by Angeles Ayala



Cooks In

less than 60 minutes



This pre-Hispanic recipe uses vegetables harvested from the 'milpa' (the corn field), such as sweetcorn, courgettes and delicious fresh poblanos. The poblanos give this soup a fresh flavour with a gentle heat and the soft tortillas are the perfect accompaniment to serve with this chunky soup.


  1. Roast the poblano chillies by putting them directly over a flame on your gas hob (or on a heavy-based dry frying pan over high heat) – turn them carefully until the skins are charred all over.
  2. Put the roasted chillies in a plastic bag, wrap the bag in a tea towel, and leave the chillies to sweat for at least 15 minutes.
  3. Remove the chillies from the bag and peel away the charred skins, then rinse under cold running water and discard the stems and seeds. Pat dry and slice lengthways into strips.
  4. Heat the oil in a large saucepan over medium heat and sauté the onion until soft, then add the garlic, chillies and the rest of the vegetables. Sauté for about 3 minutes, stirring constantly.
  5. Add the chicken stock and bring it to a boil. Then add the Epazote and gently simmer for about 10 minutes or until the vegetables are cooked.
  6. Season to taste, then serve the soup straight away with warm soft corn tortillas wrapped in a tea towel.