(Mexican Hot Flower Soup)
6 cups chicken stock
1/2 cup vermicelli or fine egg noodles
2 tablespoons olive oil
1 whole chicken breast cooked, julienned
2 green chiles, chopped
1 tomato, peeled, seeded, and chopped
2 green onions, sliced finely on a diagonal
Salt to taste
Freshly-ground white pepper to taste
Toasted sunflower or pumpkin seeds
1 avocado, sliced thin
Break the pasta into 1/2-inch pieces and fry in the oil until it's brown. Drain and add to the stock, while it is simmering in a saucepan. Cook until just tender, about 5 minutes.
Stir in the chicken, tomato, green onion, and cook until the mixture is just heated through.
Ladle into bowls, garnish sparsely with the cilantro, seeds, and avocado, and serve.
Pass separate bowls of the garnish.
Southwestern Soup Recipes
Mexican Soup Recipes
Southwestern Recipes Index