Azteca Soup

Ingredients

• •1 avocado
• •1 tablespoon basil in ribbons
• •1 basil shreds
• •28 oz canned tomatoes
• •2 celery stalks
• •1 teaspoon chili powder
• •½ teaspoon cumin
• •½ cup corn
• •1 tablespoon garlic
• •1 jalapeno pepper
• •2 teaspoons lime juice
• •1 nacho chips
• •2 tablespoons olive oil
• •2 onions
• •cream
• •4 cups vegetable stock

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Method

From foodista.com — read the original

1. 1In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
2. 2Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
3. 3Add 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.
4. 4Break 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.
5. 5Serve immediately.
6. 6Serve 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.