Chicken Soup Mexican Style
|Basic chicken stock||6 Cup (96 tbs) (Basic)|
|Whole chicken breast||1 , split|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, peeled, seeded, chopped|
|Hot green chilies||2 , chopped|
Early in day heat stock to boiling in large saucepan.
Add chicken; reduce heat to low.
Simmer 25 minutes; remove and cool chicken.
Skin, remove from bones, and shred meat.
At dinner time break vermicelli into 2-inch lengths.
Heat oil in small skillet; lightly brown vermicelli.
Drain on paper towels.
Meanwhile, heat stock to boiling.
Add vermicelli; cook until tender.
Add tomato and chicken; heat through.
Peel and seed avocado; cut into chunks.
Add avocado, chilies, salt, and pepper; heat through.