You are here

Chicken Soup Mexican Style

admin's picture
Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken

Rate It

Your rating: None
4.175
Average: 4.2 (18 votes)