Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Caldo Xochitl Soup
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- #16912
serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 tomato, peeled and chopped
2 finely chopped green onions
1 avocado, peeled and diced, for accompaniment
chopped cilantro, for accompaniment
toasted pumpkin or sunflower seeds, for accompaniment
directions
Heat chicken stock in crockery pot on HIGH (300 degrees 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.
added by
irishlad54
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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