Ingredients
avocado1
basil in ribbons1 tablespoon
basil shreds6 servings
canned tomatoes28 oz
celery stalks2
chili powder1 teaspoon
cumin0.5 teaspoon
corn0.5 cup
garlic1 tablespoon
jalapeno pepper1
lime juice2 teaspoons
nacho chips6 servings
olive oil2 tablespoons
onions2
cream6 servings
vegetable stock4 cups
Instructions
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.
Love This Recipe?
Save it to your favorites and never lose it!
