Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 1840.65 Kcal (7706 kJ) | ||
| Calories from fat | 454.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.5g | 78% | |
|---|---|---|---|
| Cholesterol | 83.54mg | 28% | |
| Sodium | 1555.83mg | 65% | |
| Potassium | 2654.76mg | 56% | |
| Total Carbs | 358.04g | 119% | |
| Sugars | 236.45g | 946% | |
| Dietary Fiber | 84.23g | 337% | |
| Protein | 153.59g | 307% | |
| Vitamin C | 197.2mg | 329% | |
| Vitamin A | 3.1mg | 104% | |
| Iron | 159.5mg | 886% | |
| Calcium | 1574.2mg | 157% | |
| Amount Per 100 g | |||
| Calories | 95.78 Kcal (401 kJ) | ||
| Calories from fat | 23.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 78% | |
|---|---|---|---|
| Cholesterol | 4.35mg | 28% | |
| Sodium | 80.96mg | 65% | |
| Potassium | 138.14mg | 56% | |
| Total Carbs | 18.63g | 119% | |
| Sugars | 12.3g | 946% | |
| Dietary Fiber | 4.38g | 337% | |
| Protein | 7.99g | 307% | |
| Vitamin C | 10.3mg | 329% | |
| Vitamin A | 0.2mg | 104% | |
| Iron | 8.3mg | 886% | |
| Calcium | 81.9mg | 157% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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