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Caldo Xochitl
(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


Chopped cilantro

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.

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