Azteca Soup

Name: Azteca Soup
Ingredients: 2 tbsp. olive oil; 1 tbsp. garlic, chopped; 2 onions, chopped; 2 stalks celery, chopped; 1 jalapeno pepper, minced; 1 tsp. chili powder; 1/2 tsp. cumin; 1 can (1-3/4 lb.) tomatoes, cut and drained, with juice reserved; 1/2 cup corn (preferably fresh); 1 tbsp. basil, sliced into thin ribbons; 4 cups beef; vegetable stock; 1 avocado, chopped; 2 tsp. lime juice; Nachos; Sour cream; Basil, shredded

17 ingredients

7 steps

Ingredients

2 tbsp. olive oil
1 tbsp. garlic, chopped
2 onions, chopped
2 stalks celery, chopped
1 jalapeno pepper, minced
1 tsp. chili powder
1/2 tsp. cumin
1 can (1-3/4 lb.) tomatoes, cut and drained, with juice reserved
1/2 cup corn (preferably fresh)
1 tbsp. basil, sliced into thin ribbons
4 cups beef
vegetable stock
1 avocado, chopped
2 tsp. lime juice
Nachos
Sour cream
Basil, shredded

Directions

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.