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Makes 6 servings

How to Make It

Step 1

In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.

Step 2

Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.

Step 3

Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.

Step 4

Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.

Step 5

Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.

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