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By: Cindy R.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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6 cups chicken stock, Caldo Xochitl (Mexican hot flower soup) 0.5 cup vermicelli or long grain rice 2 tablespoon olive oil 1 each Clove pressed garlic 0.5 each chopped onion 3 each Whole cooked chicken breasts, cooked and julienned 1 can tomato with green chili or tomato with cilantro and lime, or 2 peeled chopped fresh tomatoes 2 each Fresh green chilies, chopped and unseeded, Salt to taste and fresh ground pepper 4 each or 5 ripe California avocados, Tortillas, Flour or Corn,Garnish with 1/2 avacado, sliced thin, toasted sunflower or pumpkin seed |
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| Directions: | ||
| 1. Use the vermicelli that is cut or break up coiled type. 2. Fry the vermecelli or rice until golden, add chopped onion and garlic. 3. Cook until onion is clear. 4. Broth should be simmering with tomato and green chile. 5. Add golden rice or vermicelli to simmering stock and cover 15 minutes or until rice or pasta is done. 6. Add chicken and cook till heated through. 7. Ladle into bowls, garnish with 1/2 California avocado, spare amount of cilantro, seeds, lemon or lime. 8. Serve with warm tortillas. |
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| Notes: | ||
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