This Creamy Chayote Soup is flavorful, healthy, and comforting. The creamy base is made with onions, corn, poblano peppers & crema. The chayote is added in chunks to give the soup extra consistency.
2cupsMexican crema (substitute with heavy cream) plus more for serving Dairy free: use plant based yogurt or cream.
2 teaspoons cholula hot sauceTo make it less spicy add one tablespoon instead of two. Or skip it for a mild soup.
2cupschicken stockFor a vegetarian/vegan option, substitute with vegetable broth.
1teaspoonkosher or sea salt
Garnish
Chopped cilantro, crema and more cholula.
Instructions
Add 2 tablespoons of olive oil to a medium to large pot. Heat over medium high heat and add the diced chayote.
Saute for 2 to 3 minutes. Transfer chayote to a bowl and set aside.
To the same pot, add the other 1 tablespoon of oil and heat over medium high heat. Add the onion, poblano, corn and garlic. Saute for 2 to 3 minutes until the veggies are nicely aromatic but not brown.
Add the cream, chicken stock, salt and cholula to the pot. Cover pot and simmer gently, stirring from time to time. Cook for 7 to 8 minutes.
Use an immersion blender or regular blender and puree until the mixture is smooth.
Place the puree into the pot and add the chayote.
Simmer the Crema De Chayote for 5 minutes or until the diced chayote is tender.
Serve hot. Drizzle with more crema, sprinkle chopped cilantro and a few dashes of hot sauce.
Notes
This is a little spicy soup due to the cholula. To make it medium spicy only add 1 tablespoon. To make it mild, skip the cholula.