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Name: Chicken Soup, El Mirador Caldo Xochitl
Prep time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tb Cumin; 3 Bay leaf; 1 Avacodo cubed; 1 17-oz can garbanzo beans; 1 tb Salt; 2 Jalapeno chopped; 1 bn Green onion chopped; 2 1/2 qt Water; 2 c Zucchini large dice; 1/4 ts Clove ground; 1 1/2 c Green bell pepper diced; 1 1/2 c Celery diced; 1 tb Oregano dried; 1 ts Pepper, ground; 1/2 bn Cilantro chopped; 2 Tomatoes, fresh cubed; 5 Garlic minced; 1 tb chicken stock; 1 Sprig basil, fresh; 1 md Onion diced; EL MIRADOR RICE; 3 lb Chicken, fryer

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INGREDIENTS

1 tb Cumin
3 Bay leaf
1 Avacodo ; cubed
1 17-oz can garbanzo beans
1 tb Salt
2 Jalapeno ; chopped
1 bn Green onion ; chopped
2 1/2 qt Water
2 c Zucchini ; large dice
1/4 ts Clove ; ground
1 1/2 c Green bell pepper ; diced
1 1/2 c Celery ; diced
1 tb Oregano ; dried
1 ts Pepper, ground
1/2 bn Cilantro ; chopped
2 Tomatoes, fresh ; cubed
5 Garlic ; minced
1 tb chicken stock
1 Sprig basil, fresh
1 md Onion ; diced
EL MIRADOR RICE
3 lb Chicken, fryer

Servings

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, 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. Recipe By : El Mirador Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 17:12:32 -465800 From: Terry Pogue

NOTES

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Chicken Soup, El Mirador Caldo Xochitl

1 tb Cumin 
3  Bay leaf 
1  Avacodo cubed
1 17-oz can  garbanzo beans 
1 tb Salt 
2  Jalapeno chopped
1 bn Green onion chopped
2 1/2 qt Water 
2 c Zucchini large dice
1/4 ts Clove ground
1 1/2 c Green bell pepper diced
1 1/2 c Celery diced
1 tb Oregano dried
1 ts Pepper, ground 
1/2 bn Cilantro chopped
2  Tomatoes, fresh cubed
5  Garlic minced
1 tb chicken stock 
1 Sprig  basil, fresh 
1 md Onion diced
  EL MIRADOR RICE 
3 lb Chicken, fryer

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.    Recipe By     : El Mirador    Posted to MC-Recipe Digest V1 #221    Date: Thu, 19 Sep 1996 17:12:32 -465800    From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 8

Calories: 376
Calories from Fat: 185 (49%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 4.3g
Cholesterol 77.7mg		24 %
Sodium 279.6mg		10 %
Potassium 775.5mg		20 %
Total Carbohydrate 24.7g		7 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 17.3g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 376

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