Azteca Soup
Ready in : 45 mins
You can never have too many hor d'oeuvre recipes, so give Azteca Soup a try. This recipe serves 6 and costs $1.77 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 331 calories, 6g of protein, and 18g of fat per serving. 2 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. If you have avocado, chili powder, basil shreds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 48%.
Ingredients
avocado
1
basil in ribbons
1 tablespoon
basil shreds
6 servings
canned tomatoes
28 oz
celery stalks
2
chili powder
1 teaspoon
cumin
0.5 teaspoon
corn
0.5 cup
garlic
1 tablespoon
jalapeno pepper
1
lime juice
2 teaspoons
nacho chips
6 servings
olive oil
2 tablespoons
onions
2
cream
6 servings
vegetable stock
4 cups
Cooking in Steps
-
1In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
jalapeno pepper
olive oil
celery
garlic
onion
sauce pan -
2Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
chili powder
tomato
cumin
-
3Add 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.
tomato juice
tortilla chips
lime juice
sour cream
avocado
basil
stock
corn
ladle
bowl -
4Serve immediately.
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5Serve 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.
