- Place chilies in a hot skillet and cook for about 45 seconds until lightly
- Cover with 1 cup boiling water and let stand for 20 minutes.
- Meanwhile, combine broth, celery, onion, chicken, carrots, and
- oregano in a medium saucepan.
- Bring to a boil; reduce heat.
- Cover and let simmer for 20 minutes.
- Place chilies and liquid in a blender or food processor and puree until smooth.
- Add chili puree and chayote to broth mixture.
- Simmer for 5 minutes more.