How to make it

  • Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
  • Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
  • In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
  • Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
  • Garnish, serve, and enjoy!
  • Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
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  • julesong 11 years ago
    You might take a look at the Vincent Price Sopa Poblano soup, too... it's a nice one similar to this, but not quite, and is very tasty!
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  • image 11 years ago
    I love soups and stews for the winter - they make great meals with a salad and rolls. This one is definitely a must try! I like the combo of chicken and beef. Honestly though, I'm not completely sure I would like the seafood version. Thanks for sharing.
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