Caldo Xochitl

Serves 12 

3 c. cooked El Mirador Rice (see recipe, below) 

1 (3 to 4 lbs.) chicken, cut into pieces 

2 1/2 quarts water 

2 tsp. salt (or salt to taste) 

1 tsp. pepper 

1 T. ground cumin 

1 sprig fresh epazote (optional) 

1 sprig fresh basil (or 1/2 tsp. dried basil) 

3 bay leaves 

4 whole cloves 

1 T. dried oregano

5 cloves garlic 

2 c. sliced zucchini 

1 1/2 c. diced carrots 

1 1/2 c. diced celery 

1 1/2 c. diced bell pepper 

1 medium onion, peeled and chopped 

1 (16-oz.) can garbanzos (chickpeas), drained and rinsed 

1/2 c. fresh cilantro leaves, tightly packed 

1/2 c. chopped green onion without tops 

1 to 2 jalapeños, seeded, deribbed, and finely chopped 

2 ripe tomatoes, seeded and diced 

1 ripe avocado, finely cubed and sprinkled with lemon juice 

Prepare El Mirador Rice. Set aside. Combine next eight ingredients in a large soup pot. Bring mixture to a boil over high heat, skimming off foam that rises to the surface. In a blender, purée cloves, oregano, and garlic with a little water (about 1 tablespoon), and add to soup mixture. Bring mixture to a second boil, lower heat, and simmer until chicken is very tender (about 40 minutes). Remove chicken with a slotted spoon. Shred chicken, discarding skin and bones. Set aside. Add zucchini, carrots, celery, bell pepper, onion, and garbanzos to soup mixture, and simmer until vegetables are tender but still slightly crisp (about 15 minutes). Stir in shredded chicken. In a small bowl, combine cilantro, green onions, and jalapeño. Set aside. To serve, place 1/4 c. of El Mirador Rice in each soup bowl, remove bay leaves from soup, and ladle soup over rice. Garnish with cilantro mixture, tomatoes, and avocado. El Mirador Rice Yield: 6-7 cups 3/4 c. long-grain rice 1 tsp. lemon juice 1 T. vegetable oil 1 medium onion, peeled and chopped 2 medium tomatoes, chopped 2 medium bell peppers, chopped 1 la