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Caldo Xochitl Soup
6 c Rich chicken stock
1/2 c Vermicelli
3 tb Vegetable oil
1 Whole cooked chicken breast, cut in strips
2 Chopped green chiles, OR 1/4 c Salsa
1 Tomato, peeled and chopped
2 Green onions, finely chopped
Chopped cilantro (Chinese parsley)
Toasted pumpkin or sunflower seeds
Heat chicken stock in slow cooker on HIGH (300).
Break vermicelli into 1/2 inch pieces. Using a large frying pan, sauté` 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.
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