Created by dienia b on July 25, 2022
Step 1: Place the olive oil in a large saute pan over medium heat. Add the onions and garlic and saute until the onions are translucent and soft, about 10 minutes, stirring frequently.
Step 2: Add the tomatoes, oregano, basil, cumin, and pepper.
Step 3: Continue to cook until the tomatoes are soft, about 10 minutes, then puree the mixture in a blender or food processor. Set aside.
Step 4: Bring the water to a boil in a large soup pot and add the chicken, bay leaves, and epazote sprig.
Step 5: When the water returns to a boil
Step 6: Skim off the foam that rises to the surface, then add the pureed vegetable mixture and tomato paste. Simmer over low heat, uncovered, for 20 minutes, or until the chicken is cooked and tender.
Step 7: Remove the chicken pieces with a slotted spoon and, when cool enough to handle, discard the skin and bones and shred the meat.
Step 8: Set the meat aside.
Step 9: Add the bell peppers, celery, zucchini, and carrot to the broth and cook about 10 minutes, or until tender.
Step 10: Remove the vegetables, set aside, and salt the broth to taste.
Step 11: Let the broth continue to cook.
Step 12: While the soup is cooking
Step 13: Parboil the diced potato in salted water until tender.
Step 14: Drain and pat the cubes dry on paper towels.
Step 15: Heat the vegetable oil in a saute pan or skillet and fry the potato cubes until browned.
Step 16: Remove, drain on paper towels, and set aside.
Step 17: In the same oil
Step 18: Fry the tortilla strips in small batches until crisp
Step 19: Drain on paper towels.
Step 20: Set aside.
Step 21: To serve:
Step 22: Divide the vegetables and potato cubes among the soup bowls.
Step 23: Add to each, in order, the tortilla strips, spinach, shredded chicken, cubed avocado tossed in lemon juice, and cheeses.
Step 24: Pour the boiling broth into the soup bowls and serve immediately.