*  Exported from  MasterCook Mac  *
 
                   Chicken Soup, El Mirador Caldo Xochitl
 
 Recipe By     : El Mirador
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetable                        mexican
                 chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cloves        garlic -- minced
    1      tablespoon    oregano -- dried
      1/4  teaspoon      clove -- ground
    2 1/2  quarts        water
    3      pounds        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      cups          zucchini -- large dice
    1 1/2  cups          green bell pepper -- diced
    1 1/2  cups          celery -- diced
    1      medium        onion -- diced
    1      17 oz         can garbanzo beans  -- drained and rinsed
                         EL MIRADOR RICE
    1      bunch         green onion -- chopped
      1/2  bunch         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 1/4 cup Eol Mirador rice in soup bow. Pour soup around the rice and top
with green onion, cilantro, cliles, tomatoes, and avacado.
 
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 Per serving: 252 Calories; 10g Fat (34% calories from fat); 32g Protein; 9g
Carbohydrate; 93mg Cholesterol; 992mg Sodium
 
 NOTES : CaldoXochitl is a famous soup from El Mirador and has a fragrant
combination of chicken,garlic, herbs, and spices server over El Mirador Rice.
“Xochitl” translated from Mexican Nahuatl means “little flower”. It is also the
name of a beautiful garden in Cuernavaca, Mexico. This recipe comes from Julian
Trevino, owner of El Mirador