Tomato Chayote Chicken Soup

4 servings
55 min

Last Updated on May 20, 2020 by

Tomato Chayote Chicken Soup makes the perfect bowl of soup on cool winter nights. A healthy and complete bowl.

This soup was taken from a cookbook I have on Middle Eastern & African Cooking, however I made a number of changes to the original recipe as I found it a little bland. Here is my version of this African soup.


Chayote is a vegetable that has many different names even in English, depending on what country you are in. Most Americans and Mexicans call it chayote, Jamaicans cal it cho-cho, Africans and some Caribbeans call it christopene and in New Orleans & the French Caribbean it is called mirliton. Whatever you call it, it is one of my favorite vegetables to include in soups. It is a member of the squash family and will absorb other flavors rapidly.


However, it does have an enzyme that many people have a skin allergy to, including me. This is why it is sold in individual plastic bags. Just wear gloves when preparing the vegetable. Once it is cooked, there won’t be any problems eating this delicious vegetable.


It’s definitely the time of year for chicken soup. Here are some other varietal chicken soups you might enjoy!


Chicken Soup Recipes

  • Chicken Wheatberry Soup
  • Chicken Mustard Green Congee
  • Korean Chicken Rice Soup – Dak Juk
  • Laotian Chicken Noodle Soup
  • Mizo Chicken Vegetable Soup
  • Khao Soi – Thai Chicken Noodle Soup
  • Green Pozole – Mexican Hominy Soup with Chicken & Pork
  • Suriname Peanut Soup with Chicken


This soup is the perfect comfort food now with cool temperatures.

It is a healthy complete meal!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Tomato Chayote Chicken Soup
Recipe details
  • 4  servings
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
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Ingredients

  • 8 oz. skinless and boneless chicken thighs
  • 1 finely chopped garlic cloves
  • 1/2  teaspoon salt1/2 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons oil
  • 1 chopped small onion
  • 2 chopped small green chile or 1 serrano pepper
  • 2 cups. canned crushed tomatoes
  • 1 peeled cored and diced chayote/christophene
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garam masala
  • salt to taste
  • 1/4 cup finely chopped parsley
Instructions

Season chicken with garlic, salt, pepper and nutmeg. Leave to marinate for 1/2 hour.
In a large pot, heat oil. Add onion and cook until onions soften.
Add chicken and stir fry for 5 minutes, stirring occasionally.
Add tomatoes, 1 cup water, chile, chayote, sugar, thyme, cayenne, oregano and garam masala. Bring to a boil. Reduce to a simmer and cook for 15 minutes.
Add parsley and adjust salt as needed. Cook for 1 more minute.
Mireille Roc
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Comments
  • Mic23683346 Mic23683346 on Jan 09, 2022

    what is chayotte??

    • See 1 previous
    • Mireille Roc Mireille Roc on Jan 11, 2022

      As the post indicates this is NOT a Middle Eastern recipe but an African one and chayote is not just Mexican squash but has it's roots in Africa where it is a common vegetable as it is throughout the Caribbean.

  • Cathleen Burke Zuabi Cathleen Burke Zuabi on Jan 10, 2022

    My husband is Middle Eastern, I have been to his home country(Jordan) and all over the Middle East dozens of times, I even lived there fir three years and I never once saw chayote-ever. If you want a true, delicious Middle Eastern soup find a recipe for Shorbat Addas, it's red lentil based.


    • Mireille Roc Mireille Roc on Jan 11, 2022

      I never said it was Middle Eastern. I said it was adapted from a book on Middle Eastern AND AFRICAN cooking. There is a lot of Indian influence in many African countries due to the spice trade, so this is actually an African recipe, if you read the post, I indicated this.

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