Caldo Xochitl Soup+++fggt98b Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
6 cup: rich chicken stock,
1/2 cup: vermicelli,
3 tablespoon: vegetable oil,
1: whole cooked chicken breast,,
1: cut in strips,
2: chopped green chiles, or,
1/4 cup: salsa,
1: tomato, peeled and chopped,
2: green onions, finely chopped,
1: avacado,
1: chopped cilantro (chinese,
1: parsley),
1: toasted pumpkin or sunflower,
1: seeds,
Directions:
Heat chicken stock in crockery pot on HIGH (300).
Break vermicelli into 1/2 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 soup.
Makes about 6 to 8 servings. SOURCE: Extra Special Crockery Pot Recipes Dee
Penrod, FGGT98B
Yield: 1 servings
Source from luhu.jp
Break vermicelli into 1/2 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 soup.
Makes about 6 to 8 servings. SOURCE: Extra Special Crockery Pot Recipes Dee
Penrod, FGGT98B
Yield: 1 servings
Source from luhu.jp