Caldo Xochitl

Description
Mexican hot flower soup. A festive, traditional Mexican holiday first course soup or light lunch.

Ingredients

 * 6 cups chicken stock
 * ½ cup vermicelli or long-grain rice
 * 2 tbsp olive oil
 * 1 clove pressed garlic
 * ½ chopped onion
 * 3 whole cooked chicken breasts, cooked and julienned
 * 1 can tomato with green chili or tomato with cilantro and lime, or 2 peeled chopped fresh tomatoes
 * 2 fresh green chilies, chopped and unseeded
 * salt to taste and fresh ground pepper
 * 4 or 5 ripe California avocados
 * tortillas, flour or corn
 * garnish with ½ avocado, sliced thin, toasted sunflower or pumpkin seeds, small amount of cilantro.

Directions

 * 1) Use the vermicelli that is cut or break up coiled type.
 * 2) Fry the vermicelli or rice until golden, add chopped onion and garlic.
 * 3) Cook until onion is clear.
 * 4) Broth should be simmering with tomato and green chile.
 * 5) Add golden rice or vermicelli to simmering stock and cover 15 minutes or until rice or pasta is done.
 * 6) Add chicken and cook till heated through.
 * 7) Ladle into bowls, garnish with ½ California avocado, spare amount of cilantro, seeds, lemon or lime.
 * 8) Serve with warm tortillas.