[Beef stock versus chicken provides richer flavor and gives taupe color. I should have used a green bowl for this. It would have looked prettier. It does taste yummy - if I may say so! :-)]

Spicy Latin Soup - makes approx 8 servings. 

1. ¼ - 1/3 cup Meyers lemon juice
2. ¼ cup extra virgin olive oil (I like Cecchetti)
3. 3 tablespoons butter
4. 1 red onion, peeled and diced
5. 1 large potato, peeled and diced
6. 2 zucchini, sliced and chopped
7. 1 teaspoon each cumin, coriander, Ca. dried chili
8. 1 each poblano and jalapeno peppers, roasted, skinned, seeded and chopped
9. 2 garlic cloves, peeled and chopped
10. Kosher salt

Sauté and cook the above ingredients until veggies are tender approx. 15-20 minutes on medium to medium-high heat. Stir periodically. Use an emulsifier to puree. Add:

11. Chicken free range cutlets, rinsed and cut into bite size pieces. Cook another 20 minutes until chicken is no longer pink. (I like the free range Trader Joe's. The chicken smells fresher and tastes better to me) Add:

12. 1 box beef stock (I use Trader Joe's)
13. 1 cup ½ and ½

Cook another 5-10 minutes until hot and bubbly. Stir periodically. Add:

14. 2 ears of corn, husked, kernels cut from the cob
15. 15 squash blossoms, cleaned, stems removed. Use your fingers to break loose the long pistils in the center of each flower and discard. Cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base. These can be expensive so you can use 3-5. They do add a distinct and delicate flavor.

Cook another 10 minutes on simmer. Serve with sour cream. You can garnish with fresh cilantro. From start to finish including chopping and slicing, it took me about 1 hour and 15 minutes to make this. I was drinking wine at the time which may have slowed me down a bit. 

This soup freezes beautifully in glass jars for individual lunch munch servings. Reheat in microwave or on the stove top and serve with 1-2 Tablespoons of sour cream. Garnish with fresh cilantro if you have it, squash or nasturtium blossoms.