"You'll be dancing in the streets!" — Christine L.
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2 (28 ounce) cans
whole peeled tomatoes
ground black pepper
2 (2 to 3 pound)
whole chickens, cut into pieces
red bell peppers, julienned
green bell pepper, cut into 1 inch pieces
carrots, sliced thin
thinly sliced celery
spinach, rinsed and chopped
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
I liked the flavor of this recipe. I did use cilantro instead of the epazote because I've never used it, wasn't sure of the flavor, and didn't want to take a chance on my family not liking it after all the work that goes into this lol. I followed the rest of it to a 't'. I do think it tastes even better the next day (I just mixed everything together in a tupperware instead of saving each layer seperately and it was yummy). I do not however agree with all here that this recipe is worth all the work. I have made some elaborate recipes which are worth all the work, but I am sorry to say, for us this is not one of them. I think it could be done with many shortcuts and have the same flavor. Will tinker with it and find an easier way to make it. But overall flavor deserves 4 stars!
This was very good, however I scaled down the number as well as the quantity of ingredients and made some major modifications in order to make this a little less time consuming to prepare. Instead of chicken, I used fully-cooked chicken sausage w/spinach and asiago cheese. Since the sausage had spinach in it I omitted this from the ingredient list. I used chicken broth instead of water, and I used diced tomatoes instead of whole. I did not puree the tomatoes in a food processor. I used tortilla chips instead of corn tortillas, and I also added a dollop of sour cream to the finished dish. I served this to 4 picky teens and they all had seconds!
This soup is absolutely delicious. It takes some work and time, but it makes a huge pot and will last several days.
I made half of the recipie. It was absolutely wonderful, especially since we were able to use fresh zuchini, peppers, tomatoes, oregeno and basil from our garden. You could leave the chicken out and substitute beans if you wanted to make this an all vegetarian dish, and perhaps use a bit of vegetable stock intead. I give it an A+.
I tried this recipe leaving out the last two steps, and it's last ingredients (i.e. potatoes, spinach, avacado, cheese, tortilla). I was able to store the soup for a while without those ingredients. The longer the veggies and chicken sat in the broth, the better it tasted!! The whole family loved it.
This recipe was wonderful! I too made this for several picky teenagers at their New Years Eve party. They all had seconds. What a hearty combination of ingredients. My family has asked that it become a regular meal. I agree that this is very worth the effort. The only ingredient we added was our individual choices of hot sauce as we all love a bit of spice. Thank you for sharing this.
this was really deelish and my whole family loved it!!!
We belong to a dinner club, and we made this for our Mexican theme, it was a huge hit!!!
* Percent Daily Values are based on a 2,000 calorie diet.
The Aztec Five-Step
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 309
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