Chicken Soup Mexican Style Recipe
Ingredients
| 6 cups Basic Chicken Stock | ||
| 1 whole chicken breast, split | ||
| Vermicelli | 1/4 pound | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 large tomato, peeled, seeded, chopped | ||
| Ripe avocado | 1 | |
| 2 hot green chilies, 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.
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.
Chef
