Mexican Chicken And Chayote Soup Recipe

Name: Mexican Chicken And Chayote Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chayote (12 oz.) or 12 ounces zucchini (see notes); 1 tablespoon vegetable oil; 1 white onion (6 oz.), peeled and chopped; 3 cloves garlic, peeled and chopped; 2 fresh jalapeno chiles (1 1/2 oz. total), rinsed, stemmed, and thinly sliced; 1 teaspoon cumin seeds; 4 cups fat-skimmed chicken broth; 1 can (14 oz.) diced tomatoes; 1 can (15 oz.) garbanzos, rinsed and drained; 4 boned, skinned chicken breast halves (6 oz. each), rinsed; 1 firm-ripe avocado (8 oz.), pitted, peeled, and sliced; 2 tablespoons chopped fresh cilantro; Lime wedges; Salt; Hot cooked rice

Servings: persons

1 chayote (12 oz.) or 12 ounces zucchini (see notes)
1 tablespoon vegetable oil
1 white onion (6 oz.), peeled and chopped
3 cloves garlic, peeled and chopped
2 fresh jalapeno chiles (1 1/2 oz. total), rinsed, stemmed, and thinly sliced
1 teaspoon cumin seeds
4 cups fat-skimmed chicken broth
1 can (14 oz.) diced tomatoes
1 can (15 oz.) garbanzos, rinsed and drained
4 boned, skinned chicken breast halves (6 oz. each), rinsed
1 firm-ripe avocado (8 oz.), pitted, peeled, and sliced
2 tablespoons chopped fresh cilantro
Lime wedges
Salt
Hot cooked rice

1
Rinse chayote and cut into 1/2-inch cubes (you can cut through edible seed).
2
Set a 5- to 6-quart pan over high heat. When hot, add oil, onion, garlic, chiles, and cumin; stir until onion begins to brown, 2 to 3 minutes. Add broth, tomatoes (including juice), garbanzos, and the chayote; bring to a boil.
3
Add chicken in a single layer, pushing down to submerge in liquid. Return to a boil, then cover pan tightly and remove from heat. Let stand until chicken is no longer pink in center of thickest part (cut to test), 15 to 17 minutes. With tongs, lift chicken out. Return soup to a boil over high heat; if chayote is not tender, simmer, covered, until tender when pierced. Cut chicken breasts crosswise into thick slices, leaving pieces next to each other; with a wide spatula, transfer each sliced breast half to a wide bowl.
4
Ladle soup into bowls. Distribute avocado and cilantro over chicken and garnish with lime wedges to squeeze over servings. Add salt to taste. Serve with rice to spoon into soup.

636

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 chayote (12 oz.) or 12 ounces zucchini (see notes), 1 tablespoon vegetable oil, 1 white onion (6 oz.), peeled and chopped, 3 cloves garlic, peeled and chopped, and more.

Yes, Mexican Chicken And Chayote Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken And Chayote Soup

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