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Caldo Xochitl Soup


Course : Soups
Serves: 6
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Ingredients:


6 cups rich chicken stock

1/2 cup vermicelli pasta

3 tablespoons vegetable oil

1 whole skinless boneless chicken breast, cooked -- and cut in strips

2 whole green chiles, chopped -- OR

1/4 cup salsa

1 medium tomato, peeled and chopped

2 medium finely chopped green onions

1 medium avocado, peeled and diced -- for accompaniment

1 bunch chopped cilantro -- for accompaniment

1/2 Cup toasted pumpkin or sunflower seeds -- for accompaniment
 

Preparation / Directions:


Heat chicken stock in crockery pot on HIGH (300° F). Break vermicelli into 1/2 inch pieces. Using a large frying pan, saute vermicelli in oil until lightly browned. Drain on paper towels. Add to simmering stock. Cook until al dente, about 10 minutes. Stir in chicken, chiles, tomato and onion. Heat just until hot through. Peel and dice avocado. Place in small bowl. Mound cilantro and seeds in small bowls. Serve condiments alongside soup. Makes about 6 to 8 servings.

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