Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup) | Saveur

Name: Caldo Xóchitl con Flor de Calabaza (Squash Blossom Soup) | Saveur
Ingredients: 8 cups chicken stock; 8 bone-in, skinless chicken thighs; 2 cups crumbled queso fresco; 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

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Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.

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Ingredients

8 cups chicken stock
8 bone-in, skinless chicken thighs
2 cups crumbled queso fresco
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 <a href="http://www.melissas.com">melissas.com</a>)
1⁄2 cup minced cilantro leaves