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1
Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
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2
Add the oil to the bacon drippings over medium temperature, then saute the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
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3
In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
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4
Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
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5
Garnish, serve, and enjoy!
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6
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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7
Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.
