Heat oil on medium flame add mashed garlic & saute until somewhat golden, be careful not to scorch garlic or soup will be bitter. Next add chopped tomatillos diced jalpenos, half remaing diced onion, and the half dish of cilantro. Saute these veggies in hot oil until limp. Now add the chicken stock to the veggies and cook about 15 minutes. After 15 minutes have passed Strain your broth again. Now Put all the veggies from the first stock pot cooked which were carrot, celery, onion, and the veggies from the second stock pot cooked. Which were tomatillos, jalapenos, onion, garlic & cilantro all together in a blender. Blend all to make a puree. Add a little broth to blend and return mixture to the strained chicken broth. Mix well and simmer on low heat. Taste to see if you have enough salt & pepper. Add just a pich of cayanne pepper. While soup is simmering de bone the chicken and remove the skin and cut chicken meat into small bite sized pieces. Add chicken to the soup with a packet of Goya Sazon with culantro & achiote and continue to simmer for five more minutes.