Chayote Corn Soup
Ingredients
- 1 1/2 quarts fat-skimmed chicken or vegetable broth
- 1 dried hot red chili (3 in.), such as chile de arbol
- 1 chayote squash (3/4 lb.) ⓘ
- 18 squash blossoms (about 6 oz. total; optional) ⓘ
- 1/2 cup dehydrated masa flour (corn tortilla flour) ⓘ
- 1 1/2 cups corn kernels, fresh or frozen ⓘ
- 2 cups chopped spinach ⓘ
- About 1/3 cup crumbled cotija or feta cheese ⓘ
- Salt and pepper ⓘ
Instructions
- In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.
- 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.
- 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.
- Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
- Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.
Nutrition & Diet Analysis (per serving)
213
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).