Caldo Xochitl (Mexican Hot Flower Soup) Recipe

• 6 c. chicken stock
• 1/2 c. vermicelli or possibly fine egg noodles
• 2 Tbsp. extra virgin olive oil
• 1 whl chicken breast cooked, julienned
• 2 x green chilies minced
• 1 x tomato peeled, seeded, and minced
• 2 x green onions sliced finely on a diagonal Salt to taste Freshly-grnd white pepper to taste Minced cilantro Toasted sunflower or possibly pumpkin seeds
• 1 x avocado sliced thin

1. Break the pasta into 1/2-inch pcs and fry in the oil till it's brown.
2. Drain and add in to the stock, while it is simmering in a saucepan.
3. Cook till just tender, about 5 min.
4. Stir in the chicken, tomato, green onion, and cook till the mix is just heated through.
5. Ladle into bowls, garnish sparcely with the cilantro, seeds, and avocado, and serve.
6. Pass separate bowls of the garnish.
7. Comments: It's a festive, rich red-and-green first course or possibly light lunch; serve warm to 6 to 8 people; traditional Mexico on a holiday.

chicken stock, vermicelli, extra virgin olive oil, chicken, green chilies, tomato, green onions, avocado

Taken from cookeatshare.com/recipes/caldo-xochitl-mexican-hot-flower-soup-97825 (may not work)