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MEET THE GROWERS
Chuck Bandy
McMillan Farm Management
Temecula, California
Chuck Bandy is the avocado division manager at McMillan Farm Management. He is a partner in 30 acres of avocados. Chuck was born and raised in Escondido where he observed his father as a grower. Chuck majored in political science at San Diego State...
CALDO XOCHITL
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Preparation
0 min
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Cook Time
0 min
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Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
A festive, traditional Mexican holiday first course soup or light lunch.
Ingredients
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0.000
Caldo Xochitl (Mexican hot flower soup)
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6.000
6
cups
chicken stock
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0.500
½
cup
vermicelli or long grain rice
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2.000
2
Tbsp.
olive oil
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1.000
1
Clove pressed garlic
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0.500
½
Chopped onion
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3.000
3
Whole cooked chicken breasts, cooked and julienned
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1.000
1
Can tomato with green chili or tomato with cilantro and lime, or 2 peeled chopped fresh tomatoes
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2.000
2
Fresh green chilies, chopped and unseeded
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0.000
Salt to taste and fresh ground pepper
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4.000
4
or 5 ripe California avocados
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0.000
Tortillas, Flour or Corn
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0.000
Garnish with 1/2 avacado, sliced thin, toasted sunflower or pumpkin seeds, small amount of cilantro.
Instructions
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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