The mild-flavored chayote squash renders a smooth and creamy soup. Serve with croutons or toasted bread rounds.
2 large chayotes (about 1 1/2 lb. total)
1 tsp. salt
4 tbsp. (1/2 stick) butter
1/2 to 3/4 lb. boneless, skinless chicken breasts, cut into quarters
1 small onion, finely chopped
1 1/4 tbsp. all-purpose flour
1/4 tsp. freshly ground black pepper
2 1/2 cups chicken broth
Chopped cilantro or parsley, for garnish
1. Peel and seed chayotes. Cut into 1/4-inch cubes. In large Dutch oven, combine chayote, 1/4 teaspoon of the salt, and 3 cups water. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until tender, about 30 minutes. Set aside to cool for 10 minutes.
2. Reserving cooking liquid, drain chayote. Add half of chayote and 1/2 cup of liquid to a blender or food processor and puree until smooth. Pour the puree into a bowl. Repeat with the remaining chayote and another 1/2 cup cooking liquid. Set aside puree and discard any remaining cooking liquid.
3. In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken pieces and cook until evenly browned and cooked through. Transfer chicken to a plate.
4. Add remaining 2 tablespoons butter and onion to the pan. Cook and stir 2 minutes. Sprinkle with flour and stir to thoroughly coat onion. Stir in chayote puree, remaining 3/4 teaspoon salt, and black pepper. Stirring constantly, slowly pour in broth. Partially cover and simmer for 10 minutes.
5. Meanwhile, shred chicken into thin strips.
6. Add chicken to soup and simmer 3 to 5 minutes. Pour into bowls and garnish with chopped cilantro or parsley.