Azteca Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Chopped garlic
2		Onions - chopped
2		Celery stalks - chopped
1		Jalapeño pepper - minced
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Cumin
1		Tomatoes - (28 oz) - cut and drained, with juice reserved
1/2 cup	31g / 1.1oz	Corn (preferably fresh)
1 tablespoon	15ml	Sliced basil in thin ribbons, (chiffonade)
4 cups	948ml	Beef or vegetable stock
1		Avocado - chopped
2 teaspoons	10ml	Lime juice
		Garnish
		Nacho chips
		Sour cream
		Basil shreds

Recipe Instructions

In a medium saucepan, saute garlic, onions, jalapeño 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.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"

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