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Yield: 1 Servings
| 6 | cups | Rich chicken stock |
| ½ | cups | Vermicelli |
| 3 | tablespoon | Vegetable oil |
| 1 | | Whole cooked chicken breast, |
| | | Cut in strips |
| 2 | | Chopped green chiles, OR |
| ¼ | cups | Salsa |
| 1 | | Tomato, peeled and chopped |
| 2 | | Green onions, finely chopped |
| 1 | | Avacado |
| | | Chopped cilantro (chinese |
| | | Parsley) |
| | | Toasted pumpkin or sunflower |
| | | Seeds |
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Heat chicken stock in crockery pot on HIGH (300). Break vermicelli into ½ 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 Recipes Dee Penrod, FGGT98B
Your Caldo Xochitl Soup+++fggt98b is ready. Buon appetito!
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