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. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.
- 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
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.
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.