Mexican Zucchini and Chayote Soup

[Guest guest]

Mexican Zucchini and Chayote Soup

 

1 small onion, chopped

1-1/2 teaspoons butter

2 cups broth (vegetable)

1 cup peeled, diced chayote

1 cup unpeeled, diced zucchini

1-1/2 cups corn kernels (about 8 ounces)

2 tablespoons finely chopped jalapeno peppers

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup soy milk

2 ounces jack cheese, cut into cubes

chopped fresh cilantro for garnish

1 avocado diced

 

In a large saucepan, sauté the onion in the butter or

butter until it is

tender, about 3 minutes.

 

Stir in the broth, zucchini, chayote, corn, peppers, salt, and

pepper. Bring the

soup to a boil, reduce the heat, cover the pan, and

cook the soup until

the zucchini is tender, about 5 minutes.

 

Stir in the soy milk, and heat the soup until it is

hot but not boiling.

Remove the soup from the heat, and stir in the cheese.

Garnish the soup

with cilantro and avocado.

 

 

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.