Chicken soup~ el mirador caldo xochitl

Yield: 8 Servings

Measure Ingredient
5 cloves garlic -- minced
3 bay leaf
1 sprig basil -- fresh
2 jalapeno -- chopped
2 tomatoes, fresh firm --
1 avacodo -- cubed

1 TB oregano -- dried

¼ ts clove -- ground

2½ qt water

3 lb chicken -- fryer

1 TB poulet gold/ chicken stock : base

1 TB salt

1 TB cumin -- ground

1 ts pepper -- ground

2 c zucchini -- large dice

1 ½ c green bell pepper -- diced 1 ½ c celery -- diced

1 md onion -- diced

17 oz cn garbanzo beans-drained : and rinsed

: EL MIRADOR RICE

1 bn green onion -- chopped

½ bn cilantro -- chopped

: 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, 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 ¼ 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

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