Ms. Venegas experiments with Mexican foods under the watchful critiques of her husband. The recipes need to pass a "when I was a kid" test.
This creamy chayote rice soup is a Mexican soup recipe that's satisfying enough to eat for dinner. A warm tortilla or crackers is all you need for a quiet winter evening at home. It is so good that you will want two servings.
This hearty soup recipe is one that my Grandma Cuca served to us when we would visit. I did not know what the chayote was in those days. Chayote is a favorite squash that's served in Mexico. The squash retains a firm, but tender, texture when cooked. It cooks to a light green translucent hue. These characteristics give the Mexican soup recipe a chunky appearance.
This is a creamy and thick squash soup, and it is easy to put together after a hard day at work or the aggravation of rush hour traffic.
Prep Time: 15
Total Time: 50
- 2 Chayote squash peeled and cubed
- 3/4 cup onion chopped
- 3–4 Roma tomatoes chopped ( I like the skins removed)
- 1/4 cup parsley chopped
- 1 clove garlic minced
- 1/3 cup long grain white rice
- 1/2 tsp thyme
- 1 tsp. chili powder
- 1/3 cup sour cream or Mexican crema
- 1 Tbsp flour
- Enough chicken broth to cover chayote when in pan. Use vegetable broth if you prefer.
- Salt and pepper
- Peel the outer skin off the chayotes. Get all the peel off and core out, because it does not soften up. Cube into bite size pieces. Chop onion.
- Put chayote and onion into a medium-sized pan and barely cover with chicken broth, vegetable broth: or water and 2 tsp. chicken bouillon. Bring to a boil and reduce to simmer for 20 minutes or until the chayote squash is tender.
- Meanwhile, peel and chop tomatoes, garlic and parsley. After the chayote is tender add, tomato, garlic, parsley, thyme, chili powder, and rice. Simmer for 20 minutes.
- Stir a little cold water and 1 Tbsp flour into sour cream or crema until the lumps are gone.
- After 20 minutes and the rice is tender, slowly pour the sour cream mixture into the hot soup while stirring. Simmer 5 minutes.
- Adjust salt and pepper to taste.
Preparing the Squash
If you are trying this because you like new foods, these tips will let you know what to expect when preparing the fruit.
- The skin is tough like a butternut squash, and the best way to peel it is with a sharp peeler. As you peel, you will notice the fruit starts to show sweat-like bubbles and handling it may get a little slippery.
- After peeled cut in half lengthwise and take out all the white around the seed; the pith remains bitter after cooking. I also make sure to remove the crinkly skin at the top of the fruit.
Peeling the chayote is easy with my Titan Peeler TTPLR Slicer & Peeler. Watch out you may cut yourself.
As you can see in the photo above all that needs to be done is cube the fruit.
Cuca would offer the kids, that were always hanging around, the flat oval seed in the center.
Thick Soup Recipe for Chayote Squash
Chayote squash has a mild taste like zucchini. Accompany your serving with hot sauce, Parmesan cheese, and crispy soup crackers or the new mini-sized saltine crackers. My husband always has tortillas.
Chayote and onion simmering. Cover, by a scant inch, with your favorite broth. Simmer until the fruit tests tender with a fork, about 25 minutes.
Chayote Is a Fruit
Lots of fruits are called other things. I have been calling chayote a squash. Is pumpkin a fruit? It is from Mexico and the plant leaves can be used for tea, the roots as yams, or pig food. The fruit, as a mild addition, can be eaten raw in salads or cooked in soup.
Finished Creamy Chayote Soup
© 2010 Sherry Venegas
Give This Mexican Chayote Soup Recipe a Try
Renaissance Woman from Colorado on March 26, 2014:
This looks really delicious. I am new to chayote. Thanks for introducing me. I will try your soup recipe.
Susan Zutautas from Ontario, Canada on March 26, 2014:
Your soup sounds and looks really good. I've never seen Chayote squash here before but I'll have to ask around where I might find it.
writerkath on March 06, 2014:
I'm willing to give this a try! I like the idea of adding some cilantro as someone below mentioned. Sounds good!
GeekGirl1 on May 29, 2012:
Interesting recipe. Yes, I will give it a try.
Sherry Venegas (author) from La Verne, CA on March 12, 2012:
@anonymous: I glad you found a good base for your chayote soup from this one. Your version sounds wonderful. Yes, chayote is better then zucchini that can fall apart. It is mild and probably would be good in any vegetable type soup. Thanks for trying it.
anonymous on March 11, 2012:
Delicious! I added 1/4 cup chopped cilantro in addition to parsley, used a 15 oz. can of diced tomatoes instead of fresh and a whole quart of vegetable stock I used closer to 1 cup of coconut milk as I don't do dairy. Love the texture of the chayote. It would freeze well I'm sure.
CherylsArt on January 26, 2012:
Sounds like a tasty recipe.
julieannbrady on December 30, 2011:
Hey! I think I'd like to give this Mexican Chayote soup a try ... I am branching out more into soups in the new year ... healthy recipes.
candy47 on December 20, 2011:
Thanks for the soup recipes. Just today I bought 3 chayote squash. I usually stuff them with shrimp but not this time!! In New Orleans they call them mirliton. Thanks for the lens.