The Aztec Five-Step

The Aztec Five-Step

Christine L. 0

"You'll be dancing in the streets!"

Ingredients 2 h 10 m {{adjustedServings}} servings 587 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  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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Reviews 14

  1. 19 Ratings


I liked the flavor of this recipe. I did use cilantro instead of the epazote because I've never used it, wasn't sure of the flavor, and didn't want to take a chance on my family not liking it after all the work that goes into this lol. I followed the rest of it to a 't'. I do think it tastes even better the next day (I just mixed everything together in a tupperware instead of saving each layer seperately and it was yummy). I do not however agree with all here that this recipe is worth all the work. I have made some elaborate recipes which are worth all the work, but I am sorry to say, for us this is not one of them. I think it could be done with many shortcuts and have the same flavor. Will tinker with it and find an easier way to make it. But overall flavor deserves 4 stars!


This was very good, however I scaled down the number as well as the quantity of ingredients and made some major modifications in order to make this a little less time consuming to prepare. Instead of chicken, I used fully-cooked chicken sausage w/spinach and asiago cheese. Since the sausage had spinach in it I omitted this from the ingredient list. I used chicken broth instead of water, and I used diced tomatoes instead of whole. I did not puree the tomatoes in a food processor. I used tortilla chips instead of corn tortillas, and I also added a dollop of sour cream to the finished dish. I served this to 4 picky teens and they all had seconds!


This soup is absolutely delicious. It takes some work and time, but it makes a huge pot and will last several days.