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In a large Dutch oven or stockpot, combine water, beef, onion, bouillon and oregano. Bring to a boil; reduce heat. Simmer, uncovered, for 1 1/4 hours, skimming off any foam on the surface.
Add potatoes, beans and achiote paste. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in chayote, summer squash and corn. Simmer, covered, for 10 minutes. Add spinach, cilantro, and, if desired, jalapeño. Cook, covered, for 5 minutes more. If desired, season to taste with salt.
Ladle into serving bowls. Top with crema (or sour cream) and tomatoes.