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Serves 4

2 cups peeled and diced chayote sea salt
3 tablespoons safflower or canola oil
3 store bought tortillas, cut into strips ¼ by ½ inch
¾ cup minced white onion
1 clove garlic, minced
2 medium ripe tomatoes, peeled and chopped – or one 14 ounce can tomato pieces, drained
3 tightly packed cups chopped cilantro
6 cups rich chicken broth
2 fresh jalapeno chiles, halved and seeded 2 tablespoons cornstarch
¼ teaspoon freshly ground white pepper

For the Garnish

8 ounces queso panela or Monterey jack cheese. Diced
¼ cup Mexican crema, or sour cream thinner with milk
fried tortilla strips

Place the chayote in a small saucepan, cover with water, salt to taste, and cook over medium-high heat about 8-10 minutes, until tender. Drain and set aside.

In a Dutch oven or large heavy-bottomed pan, heat the oil over medium-high heat and fry the tortilla strips until golden brown. Remove from the oil and drain on absorbent paper.

Add the onion and garlic to the same pot and sauté until transparent, about 5 minutes, stirring frequently. Stir in the tomatoes and cook until the mixture is thickend, another 5 minutes.

Blend cilantro and cooked chayote with 3 cups broth, leaving a little texture. When the tomatoes are cooked, stir the cilantro and chayote into the pot and add the jalapenos. Dissolve the cornstarch with ¼ cup broth, stir into the soup, and pour the remaining broth into the pot. Simmer over medium heat for 15 minutes. Add the white paper and additional salt if needed.

Before serving, remove the jalapenos. Place the cheese on the bottom or each bowl, ladle on the soup, and top with a teaspoon of cream and 3 or 4 tortilla strips.