Caldo

Name: Caldo
Ingredients: 2-1/2 pounds Chicken, Diced; 13 cups Water; 2-1/2 Tablespoons Chicken Stock Base; 1 teaspoon White Pepper; 2-1/2 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; 3/4 pounds Garbanzo Beans; 6 whole Carrots, Sliced; 1/3 bunches Cilantro, Chopped; 3/4 pounds Zucchini, Slices

15 ingredients

5 steps

Ingredients

2-1/2 pounds Chicken, Diced
13 cups Water
2-1/2 Tablespoons Chicken Stock Base
1 teaspoon White Pepper
2-1/2 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
3/4 pounds Garbanzo Beans
6 whole Carrots, Sliced
1/3 bunches Cilantro, Chopped
3/4 pounds Zucchini, Slices

Directions

1

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.
2

In a blender, puree cloves, oregano and garlic with 1/3 cup of water and add to soup.
3

Add onions, garbanzo beans, carrots and cilantro and cook until carrots are tender.
4

Remove soup from heat. Return cooked chicken to soup and add zucchini (which will cook from hot soup).
5

Serve with rice, avocado and Pico de Gallo.