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Chicken Soup Mexican Style

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  Basic chicken stock 6 Cup (96 tbs) (Basic)
  Whole chicken breast 1 , split
  Vermicelli 1⁄4 Pound
  Vegetable oil 1⁄4 Cup (4 tbs)
  Tomato 1 Large, peeled, seeded, chopped
  Ripe avocado 1
  Hot green chilies 2 , chopped
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1995 Calories from Fat 945

% Daily Value*

Total Fat 108 g166.1%

Saturated Fat 16.9 g84.5%

Trans Fat 0 g

Cholesterol 143 mg47.7%

Sodium 2592.6 mg108%

Total Carbohydrates 160 g53.3%

Dietary Fiber 20.7 g82.9%

Sugars 34 g

Protein 96 g192.5%

Vitamin A 42.8% Vitamin C 162.9%

Calcium 11% Iron 45.3%

*Based on a 2000 Calorie diet

Chicken Soup Mexican Style Recipe