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Water Street RestaurantsSecret Recipes

Caldo Xochitl

2 1/2 LBS. Chicken (Boned, Skinned, Diced)

2 Bay Leaves

13 Cups Water

3 Each Whole Cloves

2 1/2 TBLSPNS. Chicken Stock Base

2 TSPNS Oregano Leaves

1 TSPN. White Pepper

2 Cloves Garlic (Minced)

2 1/2 TSPNS. Ground Cumino

1/3 Bunch of Fresh Cilantro (Chopped)

1 Sprig Fresh Basil

3/4 LB. Garbanzo Beans

6 Carrots (Sliced)

3/4 LB. Zucchini (Sliced)

1 Sm. Onion (Diced)

  


STEP 1: In a large pot place chicken, water, chicken base, pepper, cumino, basil and bay leaves. Bring to a boil, skim off foam and remove chicken.

STEP 2: In a blender or food processor, puree cloves, oregano, and garlic with 1/3 cup of water and add to soup.

STEP 3: Add onions, garbanzo beans, carrots, cilantro and cook until carrots are tender.

STEP 4: Remove soup from heat. Return cooked chicken to soup and add zucchini (the hot soup will cook the zucchini)

STEP 5: Serve over white rice and garnish with avocado and Pico de Gallo

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