“A silky, sumptuous soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
25mins
SERVES:
6
UNITS:
US

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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