Description Edit

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

Ingredients Edit

Directions Edit

  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.
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