The Aztec Five-Step

The Aztec Five-Step

13 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    1 h 10 m
  • Ready In

    2 h 10 m
Christine L.
Recipe by  Christine L.

“You'll be dancing in the streets!”

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Adjust Servings

Original recipe yields 12 to 16 servings



  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 (13)

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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.

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Amount Per Serving (14 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 34.4 g
  • 53%
  • Carbs
  • 32.1 g
  • 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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Cream of Chicken with Wild Rice Soup


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Aztec Casserole