Albuquerque Chicken Soup

• 2 (10 ounce) cans chicken broth
• 2 23 cups evaporated milk
• 1 avocado, peeled and cut into small dice
• 12 cup ripe olives, chopped
• 1 chayote (mirliton, vegetable pear)
• 4 slices bacon, diced
• salt and pepper

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.

chicken broth, milk, avocado, ripe olives, vegetable pear, bacon, salt

Taken from www.food.com/recipe/albuquerque-chicken-soup-224304 (may not work)