Aztec Soup

Ingredients:

• 3 tbsp olive oil
• 3 medium onion, chopped
• 10 cloves garlic, coarsely chopped
• 2 cans (28 ounces each) tomatoes
• 2 tbsp basil
• 2 tbsp Mexican oregano
• 2 tbsp ground cumin
• 2 tsp ground black pepper
• 4 quarts water
• 2 whole chickens, cut up
• 5 bay leaves
• 2 sprigs epazote (tsp dried)
2 cans (8 ounces each) tomato paste
• 1 cup red pepper, cut in thin slices
• 1 cup green pepper, cut in thin slices
• 2 carrots, sliced thin
• 2 cups celery, sliced thin
• 3 cups zucchini, diced
• 3 medium potatoes
• 1 lb fresh spinach, washed, stems removed, chopped
• 2 avocados, cubed
• 1 1/2 pounds Monterey Jack cheese, shredded
• corn tortillas, unsalted tortilla chips, broken into smaller pieces
• salt

Preparation:

Heat olive oil in large skillet and sauté 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 sauté 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.