1 lg. chicken breast
6 c. water
1/4 sm. onion
1 garlic clove
Salt
8 peppercorns
1/2 sm. onion, thinly sliced
6 cilantro sprigs
2 tsp. vegetable oil
1 lg. tomato, peeled, seeded & chopped
2 California chilies, roasted, peeled, seeded & chopped
1 oz. vermicelli

Or 1/3 cup canned chopped chilies

Place chicken breast in large saucepan with water, 1/4 onion, garlic, salt to taste and peppercorns. Bring to a boil; reduce heat. Cover and simmer 45 minutes. Let cool slightly. Remove chicken; shred meat, discarding skin and bones. Strain broth; return chicken to broth. Cook sliced onion in oil in a small saucepan until tender, but not brown. Add to soup. Bring to a boil. Add tomato, chilies, cilantro and vermicelli. Cook 15 minutes. Makes 6 servings.