The Aztec Five-Step Recipe

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.