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Caldo Xochitl
(Mexican Hot Flower Soup)

Recipe Ingredients




  1. 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.
  2. Stir in the chicken, tomato, green onion, and cook until the mixture is just heated through.
  3. Ladle into bowls, garnish sparsely with the cilantro, seeds, and avocado, and serve.
  4. Pass separate bowls of the garnish.


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