(Mexican Hot Flower Soup)
6 cups chicken stock
1/2 cup vermicelli or fine
2 tablespoons olive oil
1 whole chicken breast cooked, julienned
2 green chiles, chopped
1 tomato, peeled, seeded, and chopped
onions, sliced finely on a diagonal
Salt to taste
Freshly-ground white pepper
Toasted sunflower or pumpkin
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,
- Pass separate bowls of the garnish.
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