Corn and Chayote Squash Soup

Corn, carrots, chayote, yucca, and vegetable soup. Serve with lemon wedges.

Prep Time:
35 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 40 mins


  • 3 yucca, peeled and chopped

  • 1 medium head cabbage, chopped

  • 4 chayote squash, peeled and chopped

  • 1 (12 ounce) package carrots, peeled and chopped

  • 2 ears fresh corn, halved

  • 2 (14 ounce) cans chicken broth

  • 1 cup water to cover

  • 1 pinch salt to taste


  1. Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.

  2. Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

Cook's Notes:

You can use 2 chicken bouillon cubes instead of broth.

If the yucca root is too hard to chop into pieces, you can leave it in warm or hot water. After a few minutes, it will be easier to chop into big pieces. Avoid using the heart of the cabbage because it might be too hard to bite into once the soup is ready.

If the chayote is too slippery or sticky to peel off the vegetable skin, you can turn on the water faucet and peel off the chayote while the water is running. Avoid using the heart of the chayote (the white areas) because it leaves a bitter taste.

Nutrition Facts (per serving)

373 Calories
1g Fat
84g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 373
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 740mg 32%
Total Carbohydrate 84g 31%
Dietary Fiber 11g 40%
Total Sugars 14g
Protein 13g
Vitamin C 171mg 856%
Calcium 292mg 22%
Iron 8mg 44%
Potassium 735mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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