The Aztec Five-Step

4.7
(19)

You'll be dancing in the streets!

Prep Time:
1 hr
Cook Time:
1 hr 10 mins
Total Time:
2 hrs 10 mins
Servings:
14
Yield:
12 to 16 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. Peel and parboil potatoes. Then dice and saute in a little olive oil until brown.

  5. 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.

Nutrition Facts (per serving)

587 Calories
34g Fat
32g Carbs
41g Protein
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.

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