Estimated Nutrition (whole recipe, rough)
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Soup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Caldo Xochitl (Mexican hot flower soup)
- 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 1/2 avacado, sliced thin, toasted sunflower or pumpkin seeds, small amount of cilantro.
- =
Directions
Use the vermicelli that is cut or break up coiled type.
Fry the vermecelli or rice until golden, add chopped onion and garlic.
Cook until onion is clear.
Broth should be simmering with tomato and green chile.
Add golden rice or vermicelli to simmering stock and cover 15 minutes or until rice or pasta is done.
Add chicken and cook till heated through.
Ladle into bowls, garnish with 1/2 California avocado, spare amount of cilantro, seeds, lemon or lime.
Serve with warm tortillas.