| | SOUP |
| 4 | | Garlic cloves, minced (up to 5) |
| 1 | tb | Dried oregano |
| 1/4 | ts | Ground cloves |
| 2 1/2 | qt | Water |
| 1 | | Frying chicken, 2 1/2 - 3 pound |
| 1 | tb | Chicken stock base |
| 1 | tb | Salt |
| 1 | tb | Ground cumin |
| 1 | ts | Freshly ground pepper |
| 3 | | Bay leaves |
| 1 | | Sprig fresh basil |
| 2 | c | Sliced zucchini |
| 1 1/2 | c | Quartered and sliced carrots |
| 1 1/2 | c | Diced green bell pepper |
| 1 1/2 | c | Diced celery |
| 1 | md | Onion, sliced |
| 1 | cn | (17-oz) garbanzo beans, drained |
| | GARNISH |
| | El Mirador rice |
| 1 | bn | Green onions, chopped |
| 1/2 | bn | Fresh cilantro (leaves only) chopped |
| 1 | | Fresh jalapeno chiles, chopped (up to 2) |
| 2 | | Firm ripe tomatoes, cubed |
| 1 | | Avacado, seeded and cubed |
