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home > recipes > meat > chicken soup
Click here for recipe) 1 bunch green onion -- chopped 1/2 bunch 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 ba sil. 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 tende r. 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. - - - - - - - - - - - - - - - - - - Per serving: 252 Calories; 10g Fat (34% calories from fat); 32g Protein; 9g Carbohydrate; 93mg Cholesterol; 992mg Sodium NOTES : CaldoXochitl is a famous soup from El Mirador and has a fragrant combination of chicken,garlic, herbs, and spices server over El Mirador Rice. "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful gard en in Cuernavaca, Mexico. This recipe comes from Julian Trevino, owner of El Mirador"/>
This is so good I have put it on my "Recipe of the Day" web site. http://www.idsonline.com/terraflora/cook.html Terry * Exported from MasterCook Mac * Chicken Soup, El Mirador Caldo Xochitl Recipe By : El Mirador Serving Size : 8 Preparation Time :0:00 Categories : Vegetable mexican chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cloves garlic -- minced 1 tablespoon oregano -- dried 1/4 teaspoon clove -- ground 2 1/2 quarts water 3 pounds chicken -- fryer 1 tablespoon poulet gold/ chicken stock base 1 tablespoon salt 1 tablespoon cumin -- ground 1 teaspoon pepper -- ground 3 bay leaf 1 sprig basil -- fresh 2 cups zucchini -- large dice 1 1/2 cups green bell pepper -- diced 1 1/2 cups celery -- diced 1 medium onion -- diced 1 17 oz can garbanzo beans -- drained and rinsed EL MIRADOR RICE (Click here for recipe) 1 bunch green onion -- chopped 1/2 bunch 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 ba sil. 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 tende r. 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. - - - - - - - - - - - - - - - - - - Per serving: 252 Calories; 10g Fat (34% calories from fat); 32g Protein; 9g Carbohydrate; 93mg Cholesterol; 992mg Sodium NOTES : CaldoXochitl is a famous soup from El Mirador and has a fragrant combination of chicken,garlic, herbs, and spices server over El Mirador Rice. "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful gard en in Cuernavaca, Mexico. This recipe comes from Julian Trevino, owner of El Mirador

Chicken Soup


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keyword: chicken
recipes for meat
recipes by tpogue
Email Address:
(posted April 24, 1995)

This is so good I have put it on my "Recipe of the Day" web site.
http://www.idsonline.com/terraflora/cook.html
Terry

* Exported from MasterCook Mac *

Chicken Soup, El Mirador Caldo Xochitl

Recipe By : El Mirador
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable mexican
chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cloves
garlic -- minced
1 tablespoon
oregano -- dried
1/4 teaspoon
clove -- ground
2 1/2 quarts water
3 pounds
chicken -- fryer
1 tablespoon
poulet gold/ chicken stock base
1 tablespoon
salt
1 tablespoon
cumin -- ground
1 teaspoon pepper -- ground
3
bay leaf
1 sprig
basil -- fresh
2 cups
zucchini -- large dice
1 1/2 cups
green bell pepper -- diced
1 1/2 cups
celery -- diced
1 medium
onion -- diced
1 17 oz can garbanzo
beans -- drained and rinsed
EL MIRADOR
RICE (Click here for recipe)
1 bunch
green onion -- chopped
1/2 bunch
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 ba
sil. 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 tende
r. 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.

- - - - - - - - - - - - - - - - - -

Per serving: 252 Calories; 10g
Fat (34% calories from fat); 32g Protein; 9g Carbohydrate; 93mg Cholesterol; 992mg Sodium

NOTES : CaldoXochitl is a famous
soup from El Mirador and has a fragrant combination of chicken,garlic, herbs, and spices server over El Mirador Rice. "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful gard
en in Cuernavaca,
Mexico. This recipe comes from Julian Trevino, owner of El Mirador


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