Ingredients for Azteca Soup Adopted
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/2 medium onion
- 2 stalks celery (optional)
- 1 jalapeño pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 (28 ounce) can diced tomatoes
- 1 cup frozen corn
- 1/4 cup chopped fresh basil
- 4 cups vegetable stock
- 1 ripe avocado, mashed
- juice of 1 lime
- 6-8 nacho chips per bowl
- dollop of sour cream for topping
- lard (optional alternative to olive oil)
- 1/4 cup chopped fresh Mexican oregano
- chicken stock (optional alternative to vegetable stock)
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How to Make Azteca Soup Adopted
- Finely chop 2 cloves garlic, 1/2 medium onion, and 1 jalapeño pepper (remove seeds for less heat). Dice 2 stalks celery (optional).
- 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.
- 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.
- 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.
- Remove from heat and stir in the juice of 1 lime and 1 ripe avocado, mashed.
- 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.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
24g
Fat
8g
Carbs
5g
