Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup)

By polloazul

Ingredients

• 8 cups chicken stock
• 8 bone-in, skinless chicken thighs
• 2 cups crumbled queso fresco (available at mexgrocer.com)
• 1 cup cooked rice
• 8 chipotle chiles in adobo, finely chopped
• 4 serrano chiles, stemmed, seeded, and minced
• 1/2 medium white onion, minced
• 1 cup roughly torn squash blossoms (available at melissas.com)
• 1/2 cup minced cilantro leaves

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Bring stock and chicken to a boil over medium-high heat; reduce heat to medium-low and cook, covered, until chicken is cooked through, about 25 minutes. Remove chicken and transfer to a bowl to cool; remove and discard bones, and finely shred chicken. Set chicken aside, and keep broth hot.

2. To serve, divide chicken, cheese, rice, both chiles, and onion among serving bowls; top with squash blossoms, and then ladle hot broth into bowls. Sprinkle with cilantro before serving.