The Aztec Five-Step

The Aztec Five-Step

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"You'll be dancing in the streets!"
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2 h 10 m servings 587 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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.



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 af...

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. Inst...

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...

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 ingredie...

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 ...

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!!!

this time-consuming recipe is worth all the trouble. The twenty people who tried it loved it. the quantity is large so you can freeze some for later.

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