Azteca Soup Recipe

• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. minced garlic
• 2 x onions minced
• 2 x celery stalks minced
• 1 x jalapeno pepper chopped
• 1 tsp chili pwdr
• 1/2 tsp cumin
• 1 can tomatoes - (28 ounce) cut and liquid removed, with juice reserved
• 1/2 c. corn (preferably fresh)
• 1 Tbsp. sliced basil in thin ribbons, (chiffonade)
• 4 c. beef or possibly vegetable stock
• 1 x avocado minced
• 2 tsp lime juice Nacho chips Lowfat sour cream Basil shreds

1. In a medium saucepan, saute/fry garlic, onions, jalapeno pepper, and celery in the extra virgin olive oil for about 5 min.
2. Add in tomato pcs, chili pwdr, and cumin, and cook down over medium heat for about 10 min, stirring often.
3. Add in corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 min.
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 lowfat sour cream.
6. Toss on a few basil shreds and stick a nacho chip on top.
7. Serve immediately.
8. Serve warm to 6 people as complete lunch - or possibly as a substantial first course.
9. Comments: A wonderfully tasty, quick, low calorie, and filling soup - fit for Montezuma after a hard day at the sacrificial altar.

extra virgin olive oil, garlic, onions, celery, pepper, chili pwdr, cumin, tomatoes, corn, basil, beef, avocado, lime juice

Taken from cookeatshare.com/recipes/azteca-soup-72683 (may not work)