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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	3		chopped	192.0	44.832	5.28	0.48
garlic	10	cloves	chopped	44.7	9.918	1.9080000000000001	0.15
tomato	2	cans	peeled	124.1379	27.5262	6.4768	1.0795
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
water	4	quarts		-	-	-	-
chicken	2		cut	-	-	-	-
bay leaf	5			-	-	-	-
epazote	2	sprigs		1.28	0.2976	0.0132	0.0208
tomato paste	16	ounces		371.9453	85.7742	19.5952	2.1319
red bell pepper	1		julienned	605.2014	0.0	134.6403	3.4
green bell pepper	1	cup	cut	605.2014	0.0	134.6403	3.4
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery	2	cups	sliced	32.32	5.9994	1.3938	0.3434
zucchini	3	cups	diced	63.24	11.5692	4.5012	1.1904
potato	3			-	-	-	-
spinach	1	pound	rinsed chopped	104.3264	16.4654	12.9728	1.7690000000000001
avocado	2		peeled pitted diced	-	-	-	-
monterey jack cheese	1 1/2	pounds	shredded	605.2014	0.0	134.6403	3.4
corn tortilla	3		cut	-	-	-	-
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.