Chicken Soup, El Mirador Caldo Xochitl
| Yield: | 8 Servings |
| Categories: | Mexican, Vegetables |
| 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 |
| 1 | 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 | Tomatoes, fresh firm; cubed | |
| 1 | Avacodo; cubed |
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