Add a photo

The Aztec Five-Step

By: Christine L.  
"You'll be dancing in the streets!"

Rating: This weblink has been rated 14 times with an average star rating of 4.7 Read Reviews (11)

Rate/Review | 813 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Salty Dog I
Prep Time:
1 Hr
Cook Time:
1 Hr 10 Min
Ready In:
2 Hrs 10 Min

Servings  (Help)

Calculate

 

Original Recipe 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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 587 | Total Fat: 34.4g | Cholesterol: 114mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2002 by THUSHARA 
this was really deelish and my whole family loved it!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2004 by Ms. T. 
Oh, this was fabulous! Worth the trouble. A huge hit at our house. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?