Caldo Xochitl (Mexican Hot Flower Soup) Recipe

1. 1

   Break the pasta into 1/2-inch pcs and fry in the oil till it's brown.

2. 2

   Drain and add in to the stock, while it is simmering in a saucepan.

3. 3

   Cook till just tender, about 5 min.

4. 4

   Stir in the chicken, tomato, green onion, and cook till the mix is just heated through.

5. 5

   Ladle into bowls, garnish sparcely with the cilantro, seeds, and avocado, and serve.

6. 6

   Pass separate bowls of the garnish.

7. 7

   Comments: It's a festive, rich red-and-green first course or possibly light lunch; serve warm to 6 to 8 people; traditional Mexico on a holiday.

* Per serving · 4 servings · Values may vary.

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