The Aztec Five-Step

Servings: 5
Prep Time: 60 minutes
Cook Time: 70 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page

Copyright 2005; by Christine L.


A flavorful, meaty chicken stock is served over sauteed vegetables and fried cubes of potatoes in this stew seasoned with epazote, cumin and oregano. Garnish with avocado, tortilla chips and grated jack cheese.


2 (2 to 3 pound) Foster Farms Whole Cut Up Chickens, cut into pieces


3  onions, chopped

10 cloves garlic, chopped

2 (28 ounce) can whole peeled tomatoes

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons ground cumin

2 teaspoons ground black pepper

4 quarts water

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

3 tablespoons olive oil


No user comments yet. Be the first to comment and rate this
Rate and add Comments


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.


Calories   1609 cal
Total Fat   96.6 g
Cholesterol   320 mg
Sodium   2268 mg
Carbohydrates   81.8 g
Fiber   22.2 g
Protein   113.1 g


Foster Farms Whole Cut Up


Quick Cook
30 minutes or less


Kid Friendly
Low Fat
Main Dish
Side Dish
Soup or Stew