Aztec Soup

Prep Methods/Techniques , ,
Cuisine , ,
Course ,
Servings 10
Description
Aztec Soup changes every time I make it. This is my starting point. Be sure to check out the additional garnishes. The soup can be very healthy, or not so much, depending on how you feel. It freezes perfectly, so make a big batch.
Noted on 9/13/2021
Ingredients
  • 2 tbsp olive oil
  • 2 medium onions, peeled and chopped
  • 6 clove peeled and chopped
  • Canned tomatoes, whole or diced (about 42 ounces), with their juices
  • 1 1/2 tbsp dried oregano
  • 1 1/2 tbsp dried basil
  • 1 tbsp ground cumin
  • 1 tbsp freshly ground black pepper
  • 10 cup water or chicken stock
  • 1 whole chicken, about 3 pounds
  • 3 bay leaves
  • 1 6-ounce can tomato paste
  • 1 red bell pepper seeded and chopped
  • 1 bunch celery, trimmed and diced
  • 2 medium zucchini, diced
  • 3 large carrots, peeled and diced
  • Salt, to taste
  • 1 lb fresh spinach, washed, stemmed and cut into strips if large
  • 2 avocados, peeled, cubed and sprinkled with a little lime juice
  • 2 limes, halved and quartered
    • Additional Garnishes, optional but good (add some or all)
  • Diced potatoes, roasted or fried and salted (add to each bowl along with the avocado)
  • Fried tortilla strips (top each bowl with a small handful)
  • Monterey Jack cheese, shredded (add some to each bowl with the avocado before ladling in the hot soup)
Method
  1. In a large skillet, warm the oil over medium heat. Add the onions and garlic and sauté, stirring frequently, until the onions are translucent and soft, about 10 minutes. Add the tomatoes, oregano, basil, cumin and pepper. Continue to cook until the tomatoes are soft, about 10 minutes. Purée the mixture, in batches, in a blender or food processor and reserve.
  2. Bring the water or chicken stock to boil in a pot large enough to hold the chicken and add the chicken and bay leaves, adding additional water or stock to cover the chicken. When the water returns to a boil, lower the heat and simmer for 20 minutes. At this point, skim as much fat as possible from the surface of the soup. Add the puréed vegetable mixture and tomato paste. Simmer over low heat, uncovered, for an additional 20 minutes. Turn off the head and allow the chicken to cool in the pot for 30 minutes. Carefully remove the chicken from the pot, and when cool enough to handle, pick the meat from the bones and discard the skin and bones. Shred the meat and reserve.
  3. Add the bell pepper, celery, zucchini and carrot and shredded chicken to the broth and cook about 10 minutes, or until tender and warmed through. Add the spinach to the pot, a few minutes before serving.
  4. To serve, add some avocado cubes to each soup bowl and ladle the hot soup over. Garnish with lime wedges.
Cook's Notes
Advance Prep
Everything except the avocado can be prepared in advance.
If you do plan on freezing the soup or the leftovers, leave the spinach out of the pot. Just put some in the bottom of each soup bowl at serving time and microwave 30 seconds to wilt the spinach. Reheat the soup gently.