Aztec Five Step Soup Recipe

Mmm Monday brings you a delicious soup recipe to keep you warm.
Thanks to an all recipes for the recommendation by Christine L

3 tablespoons olive oil
3 onions, chopped
10 cloves garlic, chopped
2 (28 ounce) cans whole peeled
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
5 bay leaves
2 sprigs epazote
16 ounces tomato paste
1 red bell peppers, julienned
1 cup green bell pepper, cut into 1 inch
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 1/2 pounds shredded Monterey Jack
3 (6 inch) corn tortillas, cut into 1/2 inch
salt to taste

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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