Azteca soup
A gluten-free and lacto-ovo vegetarian Azteca Soup recipe that serves 6, costing $1.77 per serving. This dish is rich in vitamins and minerals. Best enjoyed during Autumn, it takes about 45 minutes to prepare.
Ingredients
avocado
1
fresh basil
1 Tbsp
canned tomatoes
793.79 g
celery ribs
2
chili powder
1 tsp
ground cumin
0.5 tsps
fresh corn
72.5 g
garlic
1 Tbsp
jalapeno
1
lime juice
2 tsps
tortilla chips
6 servings
olive oil
2 Tbsps
onion
2
sour cream
6 servings
vegetable broth
940 ml
Method
- 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.
Nutrition:
Carbs
40 g
Fat
18 g
Protein
6 g
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