Mexican

Sopa de Flor de Calabaza (Mexican Squash Soup) is for Dinner.

Sopa de Flor de Calabaza (Mexican Squash Soup) takes 15 minutes to prepare.

Sopa de Flor de Calabaza (Mexican Squash Soup) takes 30 minutes to cook.

Sopa de Flor de Calabaza (Mexican Squash Soup) makes 8 servings.

The ingredients for Sopa de Flor de Calabaza (Mexican Squash Soup) are:

1 large white onion, peeled and minced
2 garlic clove, peeled and minced
2 tablespoons oil
2 ears corn, kernels cut off
2 scotch bonnet peppers, roasted, peeled, seeded, and cut in strips
1 jalape?o
1 cup zucchini, coarsely chopped
2 cups mushrooms, sliced
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
8 cups chicken broth
2 chicken thighs
5 tortillas
sour cream or creme fr?iche

Here is how you make Sopa de Flor de Calabaza (Mexican Squash Soup):

1. Poach chicken thighs in one quart low sodium broth 2. In a large heavy pot, melt butter and saut? the garlic and onions until translucent, about 3 minutes.3. Add the corn kernels, chiles, and zucchini and cook for two more minutes.4. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.5. Add chicken broth and bring to a boil.6. Lower heat and simmer and additional 10 to 12 minutes.7. While waiting for the soup to cook, cut the tortillas into small wedges; either fry or bake to crisp.8. Adjust salt to taste.9. Remove the chicken from the bone, shred the meat and add to soup.10. Top with tortilla pieces, a spoonful of creme fr?iche, heavy cream or sour cream and a squeeze of lime juice.Serving Size: makes 8 one cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ANNE-ELIZ.

The nutritional information for Sopa de Flor de Calabaza (Mexican Squash Soup) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 166.6

• Total Fat: 7.5 g
• Cholesterol: 27.5 mg
• Sodium: 127.9 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.6 g
• Protein: 8.1 g

Sopa de Flor de Calabaza (Mexican Squash Soup) is Mexican cuisine.