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Description
A simple Mexican soup recipe.
Ingredients
- 2-½ pounds Chicken, Diced
- 13 cups Water
- 2-½ Tablespoons Chicken Stock Base
- 1 teaspoon White Pepper
- 2-½ teaspoons Ground Cumin
- 1 sprig Fresh Basil
- 3 leaves Bay Leaves
- 2 whole Cloves
- 2 teaspoons Oregano Leaves
- 2 cloves Garlic, Minced
- 1 whole Onion, Diced
- ¾ pounds Garbanzo Beans
- 6 whole Carrots, Sliced
- ⅓ bunches Cilantro, Chopped
- ¾ pounds Zucchini, Slices
Preparation
Place chicken, water, chicken base, pepper, cumin, basil and bay leaves in a very large pot and bring to a boil. Skim foam and remove chicken.
In a blender, puree cloves, oregano and garlic with 1/3 cup of water and add to soup.
Add onions, garbanzo beans, carrots and cilantro and cook until carrots are tender.
Remove soup from heat. Return cooked chicken to soup and add zucchini (which will cook from hot soup).
Serve with rice, avocado and Pico de Gallo.
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