Azteca Soup Adopted

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 in a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
• 2 add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
• 3 add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
• 4 when ready to serve, remove soup from heat and stir in the lime juice and avocado.
• 5 break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream.
• 6 toss on a few basil shreds and stick a nacho chip on top.
• 7 serve immediately.