*  Exported from  MasterCook Mac  *

                  Chicken Soup, El Mirador Caldo Xochitl

Recipe By     : El Mirador
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cl            Garlic -- minced
   1      tb            Dried oregano
     1/4  ts            Ground cloves
   2 1/2  qt            Water
   3      lb            Fryer chicken
   1      tb            Poulet gold chicken stock base
   1      tb            Salt
   1      tb            Ground cumin
   1      ts            Ground pepper
   3                    Bay leaf
   1                    Fresh basil sprig
   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            Can garbanzo beans --
                        - drained and rinsed
                        El Mirador Rice:
   1      bn            Green onion -- chopped
     1/2  bn            Cilantro -- chopped
   2                    Jalapeno -- chopped
   2                    Fresh firm tomatoes -- cubed
   1                    Avocado -- 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 bowl. Pour soup around the
rice and top with green onion, cilantro, cliles, tomatoes, and
avocado.


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Per serving: 252 Calories; 10 g Fat (34% calories from fat);
32 g Protein; 9 g Carbs; 93 mg Cholesterol; 992 mg Sodium

NOTES: CaldoXochitl is a famous soup from El Mirador and has a
fragrant combination of chicken,garlic, herbs, and spices served 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