Azteca Soup Adopted Recipe

Ingredients for Azteca Soup Adopted

• 2 tablespoons olive oil (or lard)
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• 2 stalks celery, diced (optional)
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Tomatoes
• 1 cup frozen corn
• 1/4 cup chopped fresh Mexican oregano (or basil)
• Beef Stock
• 1 ripe avocado, mashed
• Lime Juice
• Nacho Chip
• Sour cream, to taste

How to Make Azteca Soup Adopted

1. Finely chop 2 cloves garlic, 1/2 medium onion, and 1 jalapeño pepper (remove seeds for less heat). Dice 2 stalks celery (optional).
2. Heat 2 tablespoons of olive oil (or lard for a more traditional flavor) in a medium saucepan over medium heat. Add the garlic, onion, jalapeño, and celery (if using) and sauté for 5 minutes, until softened.
3. Add 1 (28 ounce) can of diced tomatoes (undrained), 1 teaspoon chili powder, and 1/2 teaspoon cumin. Cook for 10 minutes, stirring frequently, until slightly thickened.
4. Stir in 1 cup frozen corn, 1/4 cup chopped fresh Mexican oregano (or basil), and 4 cups vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Remove from heat and stir in the juice of 1 lime and 1 ripe avocado, mashed.
6. To serve, crush 6-8 nacho chips per bowl. Ladle soup over chips. Top with a dollop of sour cream and a few fresh oregano or basil shreds. Garnish with an extra nacho chip.
7. Serve immediately and enjoy!