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Caldo xochitl soup+++fggt98b

(Google images)

Categories: Crockpot, Tex-mex, Ethnic, Soups

Ingredients:

Directions:

Heat chicken stock in crockery pot on HIGH (300). Break vermicelli into 1/2 inch pieces. Using a large frying pan, saute` vermicelli in oil until lightly browned. Drain on paper towels. Add to simmering stock. Cook until al dente, about 10 minutes. Stir in chicken, chiles, tomato and onion. Heat just until hot through. Peel and dice avocado. Place in small bowl. Mound cilantro and seeds in small bowls. Serve condiments alongside soup. Makes about 6 to 8 servings. SOURCE: Extra Special Crockery Pot Recipes Dee Penrod, FGGT98B