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Prep Time: 60 Minutes Cook Time: 70 Minutes |
Ready In: 130 Minutes Servings: 12 |
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You'll be dancing in the streets! Ingredients:
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 |
Directions:
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.
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