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
Units
Scale
- 1 large chayote, diced
- 1 medium onion, diced
- 3 tomatoes
- 3 garlic cloves
- 3 arbol chilies
- 1 tbsp better than bouillon paste
- 1 1/2 cups of water
- 1 poblano pepper (optional)
- 1 can of corn kernels
- 2 cups of beans, cooked
- 3/4 cup shredded cheese (optional)
- 2 tbsp oil
- Salt to taste
Instructions
- To a blender add the tomatoes, garlic, arbol chilies, 1/4 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
