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The Aztec Five-Step

SUBMITTED BY: Christine L.

"You'll be dancing in the streets!"

RECIPE RATING:

Read Reviews (10)

Review/Rate This Recipe

PREP TIME	1 Hr
COOK TIME	1 Hr 10 Min
READY IN	2 Hrs 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
3 onions, chopped
10 cloves garlic, chopped
2 (28 ounce) cans whole peeled tomatoes
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons ground cumin
2 teaspoons ground black pepper
4 quarts water
2 (2 to 3 pound) whole chickens, cut into pieces
5 bay leaves
2 sprigs epazote
16 ounces tomato paste
1 red bell peppers, julienned
1 cup green bell pepper, cut into 1 inch pieces
2 carrots, sliced thin
2 cups thinly sliced celery
3 cups zucchini, diced
3 potatoes
1 pound spinach, rinsed and chopped
2 avocados - peeled, pitted and diced
1 1/2 pounds shredded Monterey Jack cheese
3 (6 inch) corn tortillas, cut into 1/2 inch strips
salt to taste

DIRECTIONS

Heat olive oil in large skillet and saute onions and garlic over low heat until they are translucent and soft, about 8-10 minutes. Add tomatoes, basil, oregano, cumin, and black pepper, and cook over low heat, partially covered, another 10-12 minutes. Let cool, then blend in a processor until smooth. Set aside.
Bring water to a boil in a large pot. Add chicken, bay leaves, and epazote. Water should cover chicken by an inch or so. Skim off foam and fat that surface in first 5 minutes. Add reserved puree and tomato paste and cook; partially covered, with liquid at rolling simmer, for another 20 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and bones, then shred.
Add peppers, carrots, and celery to broth and cook over low heat for 5 minutes. Add zucchini and cook an additional 5 minutes. Remove vegetables from broth with slotted spoon. Salt broth to taste.
Peel and parboil potatoes. Then dice and saute in a little olive oil until brown.
Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortilla strips, spinach, shredded chicken, avocado, and cheese. Pour piping-hot broth over everything and serve immediately.

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REVIEWS

Reviewed on Oct. 28, 2004 by HISANDTHEIRS

I liked the flavor of this recipe. I did use cilantro instead of the epazote because I've... MORE

Reviewed on Feb. 15, 2003 by LAURAMACHT

this time-consuming recipe is worth all the trouble. The twenty people who tried it loved it.... MORE

Reviewed on Jul. 19, 2006 by KATHYP100

This was very good, however I scaled down the number as well as the quantity of ingredients... MORE

Reviewed on Oct. 8, 2003 by ZANGIN

I made half of the recipie. It was absolutely wonderful, especially since we were able to use... MORE

Reviewed on Nov. 20, 2002 by THUSHARA

this was really deelish and my whole family loved it!!! MORE

Reviewed on Nov. 14, 2002 by SOPHTONY

We belong to a dinner club, and we made this for our Mexican theme, it was a huge hit!!! MORE

Reviewed on Nov. 14, 2002 by SLIM54

This soup is absolutely delicious. It takes some work and time, but it makes a huge pot and... MORE

Reviewed on Aug. 29, 2002 by KARLA K

I tried this recipe leaving out the last two steps, and it's last ingredients (i.e. potatoes,... MORE

Reviewed on Jan. 1, 2007 by Carrie

This recipe was wonderful! I too made this for several picky teenagers at their New Years Eve... MORE

Reviewed on May 25, 2004 by

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