Instructions: Put the chicken, water, jalapeno, bay leaves, garlic, and onion in a large pot. Bring to a boil, then immediately reduce to a simmer. Skim the surface with a slotted spoon to remove the foam that forms on the surface. Simmer, uncovered, for 40 minutes. Allow to cool until the contents can be safely handled. Remove the chicken from the pot and take the meat from the bones. Discard the bones and skin. Chop the meat and reserve it. Strain the cooking liquid through a fine mesh sieve. Wipe out the soup pot, pour the broth back into it, and discard all else. Stir in the chicken meat and bring to a boil.

Reduce to a simmer and add the remaining ingredients except for the scallions. Cook, covered, for 15 minutes. Stir in the scallions and serve.

Yield: 7 servings.

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