Azteca Soup

Azteca Soup

Azteca Soup

45 minutes

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Details
  • Servings:   6
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 avocado chopped
  • 1 tablespoon sliced basil in thin ribbons, (chiffonade)
  • Basil shreds
  • 1 can tomatoes - (28 oz) cut and drained,
  • 2 celery stalks chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup corn (preferably fresh)
  • 1 tablespoon chopped garlic
  • 1 jalapeno pepper minced
  • 2 teaspoons lime juice
  • Nacho chips
  • 2 tablespoons olive oil
  • 2 onions chopped
  • Sour cream
  • 4 cups beef or vegetable stock
Instructions

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.

Serve hot to 6 people as complete lunch - or as a substantial first course.Comments: A wonderfully tasty, quick, low calorie, and filling soup - fit for Montezuma after a hard day at the sacrificial altar.

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