Chicken soup~ el mirador caldo xochitl
Yield: 8 Servings
Ingredients:
- 5 cloves garlic -- minced
- 1 TB oregano -- dried
- 1/4 ts clove -- ground
- 2 1/2 qt water
- 3 lb chicken -- fryer
- 1 TB poulet gold/ chicken stock : base
- 1 TB salt
- 1 TB cumin -- ground
- 1 ts pepper -- ground
- 3 bay leaf
- 1 sprig basil -- fresh
- 2 c zucchini -- large dice
- 1 1/2 c green bell pepper -- diced
- 1 1/2 c celery -- diced
- 1 md onion -- diced
- 17 oz cn garbanzo beans-drained : and rinsed : EL MIRADOR RICE
- 1 bn green onion -- chopped
- 1/2 bn cilantro -- chopped
- 2 jalapeno -- chopped
- 2 tomatoes fresh firm -- : cubed
- 1 avacodo -- cubed
Instructions:
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 andadd 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 verycareful 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 skinlesschicken 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 1/4 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 From: Mastercook Mac
