Chayote Green Chile Soup

Prep Time:
20 minutes
Cook Time
20 minutes
Serving Size
1.5 cups
4 chayote squash, peeled and chopped
1 medium onion, chopped
3 cloves garlic, minced
6 cups vegetable broth, reduced sodium
2 cups water
2 poblano peppers, roasted, peeled and chopped
1 jalapeno pepper, roasted, peeled and chopped
1 serrano pepper, roasted, peeled and chopped
1 russet potato, peeled and chopped
cilantro leaves
1 lime, juiced
1 teaspoon salt
1 teaspoon pepper


  1.  Heat olive oil on medium heat in a large pot.  Add onion and garlic and cook for 5 minutes until onions become translucent.
  2.  Add chayote squash and potato and cook for another 5-10 minutes.  Add roasted peppers, ½ cup cilantro, water and vegetable broth.  Bring to a boil.
  3.  Once potatoes and squash are soft enough to pierce with a fork, remove from heat, add remaining ½ cup of cilantro, lime juice and puree with a blender.
  4.  Garnish with sliced radishes, cilantro and feta or cotija cheese.



Recipe modified by CHOICES Nutrition Education Program

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