Chicken Soup Mexican Style Recipe

Summary

Health IndexAverageCuisineMexican
CourseSide DishMain IngredientChicken

Ingredients

 
6 cups Basic Chicken Stock
 
1 whole chicken breast, split
 
1/4 pound vermicelli
 
1/4 cup vegetable oil
 
1 large tomato, peeled, seeded, chopped
 
1 ripe avocado
 
2 hot green chilies, chopped
 
Salt and 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.

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