The Aztec Five-Step

Name: The Aztec Five-Step
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 1/2 pounds shredded Monterey Jack cheese; 3 (6 inch) corn tortillas, cut into 1/2 inch strips; salt to taste

24 ingredients

5 steps

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 1/2 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.