Never mind...I'm answering my own question. I finally thought to google chayote soup and found several recipes, but none under the name he used.

Caldo de pollo maybe? That translates simply to chicken broth.

Or maybe sopa de calabaza, which is squash soup.

Jim

This recipe was in the Washington Post this morning. I had never heard of chayote squash before.
I can't say if this soup is any good, but I saved it to give it a try. You can try it first :)

Chicken Rice Soup With Avocado
The Washington Post, January 20, 2010

Dinner in 40 Minutes

* Course: Soup
* Features: Fast

Summary:

Soup's on, and it's not what you'd expect. Cooked long-grain rice does double duty here, in the vegetable-packed broth and as a binder for the small meatballs made from ground chicken. The last-minute addition of cubed avocado adds a silkiness to each slurpy spoonful. And where there's avocado, a little lime is right at home.

For best results, use a non-cloudy, good-quality chicken broth. Chayote squash lends sweetness to the soup, but feel free to omit it if you can't track it down. We found it at Whole Foods Market.

4 servings
Ingredients:

* 5 cups low-sodium chicken broth, preferably homemade
* 1/2 -inch piece ginger root
* 1 medium clove garlic
* 1 small or 1/2 large fennel bulb
* 6 to 8 baby-cut carrots
* 1/2 medium onion
* 1 (9 ounces) chayote squash (optional; see headnote)
* Leaves from 6 stems cilantro
* 3/4 teaspoon salt
* 1/4 teaspoon sweet paprika
* 1 1/2 teaspoons dried oregano
* 8 ounces ground chicken
* 1/4 teaspoon ground white pepper
* 1/2 cup cooked long-grain rice
* Flesh of 1 ripe avocado
* 1 lime
* 1 to 2 Thai or serrano chili peppers (optional)

Directions:

Bring the broth to a boil in a large saucepan over medium-high to high heat.

Meanwhile, add the following to the broth as you work: Peel the ginger and cut into 3 slices. Use a knife to smash and peel the garlic. Core the fennel, then cut it into small dice (1/2 cup). Cut the carrots into small dice (1 cup). Peel the onion and cut into small dice (1/2 cup); peel the chayote, if using, and cut into small dice (1 1/4 cups). The soup should be bubbling at the edges or at a slow boil while you add the vegetables.

Finely chop the cilantro to yield 1/3 cup.

Add 1/2 teaspoon of the salt, the paprika and 1/2 teaspoon of the oregano; stir to mix well. Reduce the heat to medium-low, cover and cook for 5 to 7 minutes; the vegetables should be almost tender.

Meanwhile, combine the ground chicken, the remaining 1/4 teaspoon salt, the remaining 1 teaspoon of oregano, the white pepper and 1 tablespoon of the cilantro in a medium bowl. Mix well, then add 2 tablespoons of the cooked rice.

Uncover the soup and increase the heat to medium. Use a small disher (scoop) or tablespoon measure to form the chicken mixture into about 16 balls that are slightly smaller than walnuts. Drop the meatballs into the broth as you work. Cover, and reduce the heat to low; cook for 5 or 6 minutes. The meatballs should be cooked through.

Cut the avocado into small dice. Cut the lime into very thin slices. Seed and mince the chili peppers, if using, to taste.

Uncover the soup and discard the ginger slices. Add the remaining rice and stir to combine. Cook uncovered for 5 minutes, then add the avocado. Cook for 1 minute to warm through, then remove from the heat.

Divide among individual bowls and garnish with the lime slices, the remaining cilantro and the minced chili peppers, if desired. Serve hot.
Recipe Source:

Adapted from “The Elements of Life,” by Su-Mei Yu (Wiley, 2009).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
Made This Recipe? Write a Review

(Bill O'Leary/The Washington Post)

* Print This Recipe
* E-mail This Recipe

Nutrition Facts
Information per serving
Calories: 211
% Daily Values*
Total Fat: 9g 14
Saturated Fat: 1g 5
Cholesterol: 40mg 13
Sodium: 1273mg 53
Total Carbohydrates: 18g 6
Dietary Fiber: 6g 24
Sugar: 3g
Protein: 17g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

I make an Argentinian stew called "Carbonada Criolla" which has tomatoes, squash and potatoes and meat. Very yummy. So many different versions. The one I make is vegetarian and I sub fake meat crumbles for the meat. But just Google carbonada criolla and you'll find tons of recipes. I can get my recipe out if you want, I think I copied the part about the meat.

The only two I can think of are Sopa de chayote and caldo de rez (which is beef soup, but the one I had did contain chayote.)

Hmmm..that chicken rice soup looks good.

If you are unfamiliar with chayote squash, I suggest that you wear gloves while peeling/slicing it. It has a sap that can do strange things to your skin.

Use it anywhere you would use zucchini or Summer squash, especially in soups or stews, where it holds it's shape far better than these with long cooking.

Thanks everyone. I guess there are lots of recipes using chayote in soup. The soup I made was very good. I peeled and diced the squash. It cooked up not too firm, but it didn't fall apart like zucchini will, as Rachelellen said above. Below is a link with a little info...

I'll probably make another soup with it.

Here is a link that might be useful: chayote

Now I have to find the squash. We love Mexican food and soups. I have an Italian stew that calls for zucchini and we don't care for its texture after it is cooked. The chayote squash may be an excellent alternative.

Rachelellen-Thanks for the tip about wearing gloves.

socks- which soup did you make? Thanks for the link.