Chicken soup is known as Jewish “penicillin,” and this soup has all the makings of a Mexican version. It includes enough garlic to kill all of the bacteria in your system, while the chile de árbol in the broth opens your sinuses and heats your chest. My addition of squash blossoms and the licorice-smelling hierba santa give it a distinctive Oaxacan flare. The optional poached egg creates a dish hardy enough for a cena (evening meal) although I’ve eaten it for breakfast many times.

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