Instructions: Note: CaldoXochitl is a famous soup from El Mirador and has a fragrant combination of chicken, garlic, herbs, and spices served over El Mirador Rice (recipe sent previously). "Xochitl" translated from Mexican Nahuatl means "little flower". It is also the name of a beautiful garden in Cuernavaca, Mexico.

This recipe comes from Julian Trevino, owner of El Mirador.

PROCEDURE: 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, chicken stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about anhour. 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 unter tender, about 20 minutes. Meanwhile, remove skin and bones from chicken; shred meat. When vegetables are tender, add meat to soup and heat through.

FOR EACH SERVING: Place 1/4 cup El Mirador rice in soup bowl. Pour soup over the rice and top with green onion, cilantro, chiles, tomatoes, and avacado.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.