Chayote Corn Soup

By Sunset
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1 1/2 quarts fat-skimmed chicken or vegetable broth

1 dried hot red chili (3 in.), such as chile de arból

1 chayote squash (3/4 lb.)

18 squash blossoms (about 6 oz. total; optional)

1/2 cup dehydrated masa flour (corn tortilla flour)

1 1/2 cups corn kernels, fresh or frozen

2 cups chopped spinach

About 1/3 cup crumbled cotija or feta cheese

Salt and pepper

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