Azteca Soup
Azteca Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. For $1.77 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 331 calories, 6g of protein, and 18g of fat. This recipe serves 6. This recipe is liked by 2 foodies and cooks. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up cream, basil in ribbons, onions, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is good. Try Azteca Soup, Azteca Soup Adopted, and Sopan Azteca (Tortilla Soup) for similar recipes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 avocado chopped
1 tablespoon sliced basil in thin ribbons, (chiffonade)
Basil shreds
1 can tomatoes - (28 oz) cut and drained,
2 celery stalks chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup corn (preferably fresh)
1 tablespoon chopped garlic
1 jalapeno pepper minced
2 teaspoons lime juice
Nacho chips
2 tablespoons olive oil
2 onions chopped
Sour cream
4 cups beef or vegetable stock
Equipment:
sauce pan
ladle
bowl
Cooking instruction summary:
- In a medium saucepan, saute garlic, onions, jalapeno 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.
- Serve 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.
Step by step:
1. In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
2. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
3. 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.
4. Serve immediately.
5. Serve 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.
Nutrition Information:
covered percent of daily need
