Azteca Soup

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

avocado

1

basil in ribbons

basil in ribbons

1 tablespoon

basil shreds

basil shreds

6 servings

canned tomatoes

canned tomatoes

28 oz

celery stalks

celery stalks

2

chili powder

chili powder

1 teaspoon

cumin

cumin

0.5 teaspoon

corn

corn

0.5 cup

garlic

garlic

1 tablespoon

jalapeno pepper

jalapeno pepper

1

lime juice

lime juice

2 teaspoons

nacho chips

nacho chips

6 servings

olive oil

olive oil

2 tablespoons

onions

onions

2

cream

cream

6 servings

vegetable stock

vegetable stock

4 cups

Cooking in Steps

  1. 1
    In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.

    jalapeno pepper

    jalapeno pepper

    olive oil

    olive oil

    celery

    celery

    garlic

    garlic

    onion

    onion

    sauce pan
    sauce pan
  2. 2
    Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.

    chili powder

    chili powder

    tomato

    tomato

    cumin

    cumin

  3. 3
    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.

    tomato juice

    tomato juice

    tortilla chips

    tortilla chips

    lime juice

    lime juice

    sour cream

    sour cream

    avocado

    avocado

    basil

    basil

    stock

    stock

    corn

    corn

    ladle
    ladle
    bowl
    bowl
  4. 4
    Serve immediately.

  5. 5
    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.