Azteca Soup Adopted
Ready In: 35 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic, chopped
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 jalapeno pepper, minced
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1 (28 ounce) can tomatoes, cut and drained, with juice reserved
- 1⁄2 cup corn (preferably fresh)
- 1 tablespoon basil, sliced into thin ribbons
- 4 cups beef stock or 4 cups vegetable stock
- 1 avocado, chopped
- 2 teaspoons lime juice
- nacho chip (to garnish)
- sour cream (to garnish)
- basil, shredded (to garnish)
Directions
- In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
- Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
- Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
- When ready to serve, remove soup from heat and stir in the lime juice and avocado.
- Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream.
- Toss on a few basil shreds and stick a nacho chip on top.
- Serve immediately.
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