Caldo Xochitl Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

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

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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.

This recipe from CDKitchen for Caldo Xochitl Soup serves/makes 6

Recipe ID: 16912

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