El Mirador Caldo Xochitl

5 Cloves garlic, minced
1 tbl Oregano, dried
1/4 tsp Clove, ground
2 1/2 qt Water
3 lb Chicken, fryer
1 tbl Poulet gold/ chicken stock base
1 tbl Salt
1 tbl Cumin, ground
1 tsp Pepper, ground
3 Bay leaves
1 sprg basil, fresh
2 cup Zucchini, large dice
1 1/2 cup Green bell pepper, diced
1 1/2 cup Celery, diced
1 med Onion, diced
1 17 oz can garbanzo beans , drained and rinsed
Cooked RICE
1 bn Green onion, chopped
1/2 bn Cilantro, chopped
2 Jalapeno, chopped
2 Tomatoes, fresh firm, cubed
1 Avocado, 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 basil.

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 tender.

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 rice in soup bowl. Pour soup around the rice and top with green onion, cilantro, cliles, tomatoes, and avocado.