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

Description

A Flavorful, Meaty Chicken Stock Is Served Over Sauteed Vegetables And Fried Cubes Of Potatoes In This Stew Seasoned With Epazote, Cumin And Oregano. Garnish With Avocado, Tortilla Chips And Grated Jack Cheese.

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