Recipe - Chicken Soup El Mirador Caldo Xochitl

5 Cloves garlic; minced
1 tablespoon Oregano; dried
One fourth teaspoon Clove; ground
2 One half qt Water
3 pound Chicken; fryer
1 tablespoon Poulet gold/ chicken stock
base
1 tablespoon Salt
1 tablespoon Cumin; ground
1 teaspoon Pepper; ground
3 Bay leaf
1 Sprig basil; fresh
2 cup Zucchini; large dice
1 One half cup Green bell pepper; minced
1 One half cup Celery; minced
1 md Onion; minced
1 17 ounce can garbanzo beans ;
drained and rinsed

EL MIRADOR RICE
1 bn Green onion; chopped
One half bn Cilantro; chopped
2 Jalapeno; chopped
2 Tomatoes, fresh firm; cubed
1 Avacodo; cubed

Mix garlic, oregano, and cloves to a paste. Bring water to boil in large
pot. When water is boiling, add chicken, salt and pepper, and simmer for a
few minutes. Skim off foam, and add garlic paste, poulet gold chicken stock
base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about
an hour. Remove chicken and set aside to cool. Add zucchini, carrots, bell
pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer
until tender, about 20 minutes. Be very careful not to overcook the
vegetables. You want the onio to be crisp tender. Meanwhile, remove skin
and bones from chicken; shred meat. (This can be made with boneless,
skinless chicken breast, in which case adjust cooking time to absolute
minimum so as not to overcook the chicken and make it stringy) When
vegetables are to the desired tenderness add meat to soup and heat through.
FOR EACH SERVING Place One fourth cup Eol Mirador rice in soup bow. Pour soup
around the rice and top with green onion, cilantro, cliles, tomatoes, and
avacado.

Recipe By : El Mirador

Posted to MCRecipe Digest V1 #221

Date: Thu, 19 Sep 1996 17:12:32 465800

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM