• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Soup, El Mirador Caldo Xochitl

  • Recipe Submitted by on

Category: Vegetables, Mexican

 Ingredients List

  • 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


1 bn Green onion; chopped
1/2 bn Cilantro; chopped
2 Jalapeno; chopped
2 Tomatoes, fresh firm; cubed
1 Avacodo; 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 bow. Pour soup
around the rice and top with green onion, cilantro, cliles, tomatoes, and

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