Corn and Chayote Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 1 teaspoon ground cumin
• 2 cups fresh or frozen corn kernels
• 2 cups diced chayote squash
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and jalapeños and cook, stirring occasionally, for 5 minutes.
3. Add the cumin and cook for 1 minute more.
4. Add the corn, chayote squash, and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with cilantro.

Interesting Facts

• Chayote squash is a type of squash that is native to Mexico.
• Chayote squash is high in fiber and vitamins A, C, and K.
• Jalapeños add a delicious spicy kick to this soup.
• Cilantro is a popular herb used in Mexican cuisine.