The Aztec Five-Step

Ingredients:

3 Tbsp olive oil
3 onions, chopped
10 cloves garlic, chopped
2 (28 oz) cans whole peeled tomatoes
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp ground cumin
2 tsp ground black pepper
4 quarts water
2 (2 to 3 lb) whole chickens, cut into pieces
5 bay leaves
2 sprigs epazote
16 oz. tomato paste
4-5 sweet mini peppers, julienned
1 cup sweet mini pepper, cut into 1-inch pieces
2 carrots, sliced thin
2 cups thinly sliced celery
3 cups zucchini, diced
3 potatoes
1 lb spinach, rinsed and chopped

2 avocados-peeled, pitted, and dic
1 1/2 lbs. shredded Monterey Ja
3 (6-inch) corn tortillas, cut into 1/2 inch strips
salt to taste

Instructions:

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.

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 the 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.

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.

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

Place a scoop of vegetables and a heaping tablespoon of potatoes in a large soup bowl. Next, add tortillas strips, shredded chicken, avocado, and cheese. Pour piping-hot broth over everything and serve immediately.

Serves 14.

From allrecipes.com