Caldo Xochitl - {Mexican Hot Flower Soup}

Recipe Ingredients

6 cups	1422ml	Chicken stock
1/2 cup	99g / 3.5oz	Vermicelli or fine egg noodles
2 tablespoons	30ml	Olive oil
1		Chicken breast - cooked, julienned
2		Green chilies - chopped
1		Tomato - peeled, seeded,
		And chopped
2		Green onions - sliced finely
		On a diagonal
		Salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
		Chopped cilantro
		Toasted sunflower or pumpkin seeds
1		Avocado - sliced thin

Recipe Instructions

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 sparcely with the cilantro, seeds, and avocado, and serve. Pass separate bowls of the garnish.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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