Chayote and Tomato Lime Soup with Toasted Pepitas
A light and tangy Yucatecan soup featuring crisp chayote and ripe tomatoes simmered with lime, garnished with crunchy toasted pepitas for texture. This mexican-inspired soups ready in about 45 minutes pairs medium, chopped ripe tomatoes, chicken broth, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes chayote squash
- 3 medium, chopped ripe tomatoes
- 4 cups chicken broth
- 1/4 cup fresh lime juice
- 1 small, finely chopped white onion
- 2, minced garlic cloves
- 2 tbsp olive oil
- 1/4 cup toasted pepitas
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small finely chopped white onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Add 2 peeled and diced medium chayote squash and 3 chopped medium tomatoes to the pot. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
- Step 3: Pour in 4 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the chayote is tender.
- Step 4: Remove the pot from heat and stir in 1/4 cup fresh lime juice. Using an immersion blender, puree the soup until smooth but slightly chunky.
- Step 5: Ladle the soup into bowls, garnish each with 1/4 cup toasted pepitas and 2 tbsp chopped fresh cilantro. Serve warm for a refreshing taste of Yucatán.
Frequently asked questions
How long does Chayote and Tomato Lime Soup with Toasted Pepitas take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chayote and Tomato Lime Soup with Toasted Pepitas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, chopped ripe tomatoes from drying out.
Can I substitute ingredients in Chayote and Tomato Lime Soup with Toasted Pepitas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chayote and Tomato Lime Soup with Toasted Pepitas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chayote and Tomato Lime Soup with Toasted Pepitas?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
