The Aztec Five-Step recipe

12 servings

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

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 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 tortilla strips, spinach, shredded chicken, avocado, and cheese.

Pour piping-hot broth over everything and serve immediately.