Ingredients

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.
  • You can see reviews of this recipe at: http://www.recipezaar.com/114910

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • julesong 7 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!
    Was this review helpful? Yes Flag
  • image 7 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.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes