Recipes The Aztec Five-Step 4.7 (19) 14 Reviews 2 Photos You'll be dancing in the streets! Submitted by Bob Cody Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 1 hr Cook Time: 1 hr 10 mins Total Time: 2 hrs 10 mins Servings: 14 Yield: 12 to 16 servings Jump to Nutrition Facts Ingredients 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 ½ 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. I Made It Print Nutrition Facts (per serving) 587 Calories 34g Fat 32g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 587 % Daily Value * Total Fat 34g 44% Saturated Fat 14g 69% Cholesterol 114mg 38% Sodium 802mg 35% Total Carbohydrate 32g 12% Dietary Fiber 9g 30% Total Sugars 10g Protein 41g 82% Vitamin C 63mg 70% Calcium 529mg 41% Iron 6mg 36% Potassium 1512mg 32% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved