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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 ½ pounds shredded Monterey Jack cheese 3 (6 inch) corn tortillas, cut into 1/2 inch strips salt to taste

Nutrition Info

587.1 calories carbohydrate: 32.1 g cholesterol: 114.4 mg fat: 34.4 g fiber: 8.5 g protein: 40.8 g saturatedFat: 13.7 g servingSize: - sodium: 802 mg sugar: 10.2 g transFat: : - unsaturatedFat: : -

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.
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 saute 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.

12 to 16 servings

You'll be dancing in the streets!