Conference turris::cooks

2425.0. "SOUP: Caldo Xochitl, Mexican Chicken Soup" by NYEM1::HUNZEKER () Tue May 22 1990 14:37

	My sister sent the following to me quite some time ago.  I think you
might find this to be an interesting recipe.  She also sent the "Sopa Azteca"
recipe cited herein -- which I shall post when I find it.

	From the *San Antonio Express-News*:

        Caldo Xochitl a favorite of El Mirador regulars
        -----------------------------------------------

	One of the most famous Mexican restaurants in San Antonio is El
Mirador, located near the historic King William area.

	Run by Mary and Julian Trevino and their family since 1967, the
restaurant has developed a near cult following and has become one of the
most revered culinary traditions in Texas.

	El Mirador is particularly well known for its soup,  Caldo Xochitl,
which is served at the restaurant each Saturday.  The recipe has appeared in
national gourmet magazines, including *Bon Appetit*.  The soup is a fragrant
combination of chicken, garlic and herbs which is served over El Mirador 
Rice.

	A *New York Times* story about El Mirador, featuring the recipe 
for its popular Sopa Azteca, appeared on the cover of the Oct. 2 *Express-
News* Food section.

	The Trevinos are sharing their Caldo Xochitl recipe in this con-
tinuing *Express-News* series of best recipes from popular San Antonio
restaurants, which are published in *Celebrate San Antonio: A Cookbook* 
by the San Antonio Junior Forum.

                          Caldo Xochitl
                          -------------

4 to 5 cloves garlic, minced
1 tablespoon dried oregeno
1/4 teaspoon ground cloves
2.5 quarts water
1 chicken, approximately 2.5-3 pounds
1 tablespoon salt
1 teaspoon, freshly ground pepper
1 tablespoon chicken stock base
1 tablespoon ground cumin (comino)
3 bay leaves
1 sprig fresh basil
2 cups sliced zucchini
1.5 cups quartered and sliced carrots
1.5 cups diced green bell pepper
1.5 cups diced celery
1 medium onion, sliced
1 can (17 oz) garbanzo beans, drained
El Mirador Rice (recipe follows)
1 bunch green onions, chopped (including green tops)
1/2 bunch fresh cilantro leaves, chopped
1-2 fresh jalapeno chilies, chopped
2 firm tomatoes, cubed
1 avocado, seeded and 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 a few minutes.
Skim off foam and add chicken stock base, cumin, bay leaves, basil and
garlic paste.  

Let chicken simmer until cooked, about 45 minutes to 1 hour.  Remove
chicken and set aside to cool.  Add zucchini, carrots, bell pepper, celery,
onion and garbanzos to pot and bring to a boil.  Reduce heat and simmer until
tender, about 15 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 one-fourth cup El Mirador Rice in soup bowl.  Pour
soup over rice and top with onion, chilies, tomatoes, and avocado.  Makes
12 servings.

                            El Mirador Rice
                            ---------------

3/4 cup long-grain rice
Hot water
Lemon juice
2 tablespoons oil
2 medium tomatoes, chopped
2 medium green peppers, chopped
1 clove garlic, minced
1 tablespoon chicken stock base
1 cup hot water
1 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper

Cover rice with hot water.  Add squeeze of lemon juice and let soak for
5 minutes.  Drain thoroughly in colander.

Heat oil in large skillet.  Add rice and saute' until golden.  Drain off
any excess fat.  Stir in tomatores, peppers and garlic and saute' 5 minutes.
Add chicken base disolved in hot water and seasonings.  Reduce heat, cover and
simmer 15 minutes.  Do not remove lid while rice is cooking.  Fluff with
fork.  Makes 12 servings.