Puebla Recipe: Sopa de Pollo con Flor de Calabassas OR Chicken Broth with Squash Blossoms

We ate this for a late supper (cena) at El Mural de Los Poblanos restaurant in Puebla.  It was delicious.  The best I could do was identify the ingredients and try to recreate this at home.  The soup bowl came with the chewable ingredients mounded in the center, about 1 cup per bowl of broth.  Our server poured the steaming clear chicken broth into the bowl from a covered pitcher, designed so that the diner would be served the hottest soup possible.  I loved that idea.


  • Cubed queso fresco (the white, firm Oaxaca-style cheese)
  • Baby zucchini cubes
  • Diced green pepper
  • Sliced mushrooms
  • Fresh corn kernels (use frozen, then thawed,  if fresh is not available)
  • Squash blossoms
  • Bits of fresh spinach or chard
  • Hot chicken broth, pre-seasoned with salt, pepper, a bit of ground chili for bite

Serve with hot, crusty french rolls and butter and a glass of chilled white wine.

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