I’ve had four requests this week for my Azteca Soup recipe so I’m sharing it with my readers.
2 T olive oil
1 T chopped garlic
2 onions, chopped
1 t chili powder
1/2 t cumin
1 28-ounce can chopped tomatoes (I use 2 of the 14.5 oz. cans and get the ones with basil, garlic and onion in them)
1 small can Rotel
1/2 cup corn (I prefer the white shoepeg corn)
1 T basil
4 cups vegetable broth (I use the fat free)
1 avocado, chopped
2 t lime juice
Cilantro (don’t know how much – I just start chopping and when I get tired, I’m done)
Garnish: nacho chips, sour cream, basil
In a medium saucepan, saute garlic and onions in the olive oil for about 5 minutes. Add tomatoes, chili powder and cumin and cook down over medium heat for about 10 minutes, stirring often. Add corn, basil, Rotel, cilantro and vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
When ready to serve, remove soup from heat and break a few nacho chips into each bowl. Ladle in soup and add a little lime juice and some avocado. Top each with a spoonful of sour cream and some basil. Serve immediately. Enjoy!
The soup is spicy and goes great with a frozen margarita.
This recipe makes 8 generous servings – each serving is 4 points on Weight Watchers.
Let the record also show that Ralph actually called me for a recipe this week – it was my mother’s recipe for Swedish Meatballs which I haven’t made in a gazillion years. We got a big chuckle out of the instruction to ”brown the meatballs in pork lard”.
Not gonna happen at my house!
Thanks! Sounds good; I’m saving it off for later.
My dad was in Rotary. Whenever he’d go to a function, he would say, “Well, I’m going to go rotate!”