Total Time
25mins
Prep 15 mins
Cook 10 mins

A silky, sumptuous soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Cut chayote into small cubes and saute with bacon.
  2. Heat the liquids.
  3. Add avocado and olives.
  4. Add chayote and bacon to the soup; adjust seasonings.

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