Chayote soup is a comforting dish that highlights the mild, slightly sweet taste of chayote squash in a savory and spicy tomato broth along with hearty beans, corn, and poblano pepper.
Need a new chayote recipe? Look no further because this non-traditional Mexican soup is packed with traditional and nourishing ingredients like beans, corn, and salsa tomato broth, making it a hearty yet wholesome meal. Whether you’re looking for a cozy weeknight dinner or a new way to enjoy chayote, this recipe is a must-try.
Growing up, I only had chayote in caldos and traditional Mexican soups like caldo de Pollo, and caldo de res. I think it’s about time to introduce a new chayote recipe that will impress every tastebud!
With its rich flavors and nutrient-dense ingredients, this chayote soup is a great addition to your collection of chayote recipes. It’s easy to make, packed with fiber and vitamins, and can be customized to your preference.
Why You’ll Love This Recipe
- Easy to Make – Simple steps with minimal prep time.
- Affordable – Chayote is an affordable vegetable as well as pantry staples like beans and canned corn.
- Nutritious & Filling – Packed with fiber, protein, and vitamins.
- Customizable – Adjust spice levels or add your favorite toppings.
- Vegetarian-Friendly – Made with wholesome, plant-based ingredients.
Ingredients
- Chayote – Also known as the Mexican squash. Find it at your local Mexican grocery store or in the produce section next to the tomatillos and chili peppers.
- Onion – I recommend using white or yellow onion for this recipe.
- Tomatoes – Roma tomatoes are my go-to for Mexican recipes but feel free to use what you have.
- Garlic cloves – Fresh is best! Add to your liking.
- Arbol chilies – These are dried Mexican chilies you can find in the dried chili section of the store or at Mexican grocery stores.
- Better than bouillon paste – Adds umami to soups and stews.
- Poblano pepper (optional) – Roast or grill over high heat until all sides are blistered and blackened. I like to air fry mine at 390F for 10 minutes. Place it in a bag or leave it in the air fryer to “sweat” and cook thoroughly. Feel the skin off, de-stem, and take out the seeds. Dice it into cubes to prep for the soup.
- Corn kernels – Canned corn works great!
- Cooked beans – Canned beans work, or you can also make my frijoles de la olla recipe (homemade beans).
- Shredded cheese (optional) – Vegan options I recommend include Daiya and Follow your Heart brands.
How to Make Chayote Soup in 6 Easy Steps
- Blend the base – In a blender, combine tomatoes, garlic, arbol chilies, ¼ of an onion, water, and salt. Blend until smooth and set aside.
- Sauté the vegetables – Heat oil in a large pot over medium heat. Add diced onions and cook for 2 minutes, then add diced chayote.
- Cook the chayote – Sauté for 8-10 minutes until softened and golden on the edges.
- Simmer the soup – Pour the blended tomato mixture into the pot and let the chayote simmer for another 8-10 minutes.
- Add the final ingredients – Stir in the cooked beans, corn, and poblano pepper. If using, add shredded cheese and let it melt into the soup.
- Taste and serve – Adjust seasonings to taste and serve immediately with warm corn tortillas or Mexican rice.
Tips for the Best Chayote Soup
- Choose ripe chayote – Look for firm, unblemished chayote for the best flavor.
- Adjust the spice – Reduce or increase arbol chilies to match your heat preference.
- Enhance with herbs – Add fresh cilantro or a squeeze of lime for extra brightness.
- Make it creamy – Blend a portion of the soup for a creamier consistency.
- Add toppings – Add avocado, chili oil, tortilla chips and cilantro!
How to Store and Reheat
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on the stove over medium heat or microwave until warm.
- Freeze for up to 2 months for easy meal prep.
Ways to Enjoy Chayote Soup
- With Warm Tortillas – Scoop up the soup with soft corn tortillas.
- Topped with Avocado – Add sliced avocado for extra creaminess.
- Paired with Mexican Rice – A perfect side to soak up the delicious broth.
- Garnished with Fresh Cilantro – A fresh touch to enhance the flavors.
Chayote soup is a simple yet delicious way to enjoy this versatile Mexican squash. It’s a nutrient-rich meal that brings warmth and comfort with every bite. Give this easy chayote soup recipe a try and savor the wholesome flavors!
Try more comforting soups:
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Chayote Soup
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Chayote soup is a comforting dish that highlights the mild, slightly sweet taste of chayote squash in a savory and spicy tomato broth along with hearty beans, corn, and poblano pepper.
Ingredients
- 1 large chayote, diced
- 1 medium onion, diced
- 3 tomatoes
- 3 garlic cloves
- 3 arbol chilies
- 1 tbsp better than bouillon paste
- 1 ½ cups of water
- 1 poblano pepper (optional)
- 1 can of corn kernels
- 2 cups of beans, cooked
- ¾ cup shredded cheese (optional)
- 2 tbsp oil
- Salt to taste
Instructions
- To a blender add the tomatoes, garlic, arbol chilies, ¼ of an onion, water, salt, and blend until smooth. Set aside.
- Dice chayote and onion. Turn a large pan on medium heat and add oil. Once hot, add the onions and sauté for 2 minutes, next add the diced chayote.
- Cook chayote and onion for 8-10 minutes until it has softened and is golden on the edges.
- Pour the tomato salsa into the pot and simmer the chayotes for another 8-10 minutes.
- Next, add the cooked beans, corn, and poblano pepper. Add shredded cheese and bring to a simmer for a few more minutes to heat everything up.
- Taste and adjust seasonings before serving.
- Serve immediately with a side of corn tortillas or Mexican rice.
Notes
* refrigerate for up to 4 days or freeze for up to 4 months
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stove
- Cuisine: Mexican
