“For authenticity, sub. lard for the olive oil. Garlic and onions have been imported to C.A. since the Spanish. Celery? I don’t know. For Basil, Mexican oregano. Beef would be a festival food, so make vegetable stock, instead. Lime, avocado, corn, tomatos, jalapeno, all New World foods. I wasn’t sure about this one, but it is great! Wouldn’t change a thing. Original poster’s coments follow:A wonderfully tasty, quick, low calorie, and filling soup–fit forMontezuma after a hard day at the sacrificial altar. Serve hot to 6as complete lunch–or as a substantial first course.”
1jalapeno pepper, minced
1 (28ounce) cans tomatoes, cut and drained, with juice reserved
1/2 cupcorn( preferably fresh)
1tablespoonbasil, sliced into thin ribbons
4cups beef stock or 4cupsvegetable stock
nacho chip( to garnish)
sour cream( to garnish)
basil, shredded( to garnish)
In a medium saucepan, saute garlic, onions, jalapeno pepper, andcelery in theolive oil for about 5 minutes.
Add tomato pieces, chilipowder, and cumin, andcook down over medium heat for about 10minutes, stirring often.
Add corn,basil, reserved tomato juice, andstock, bring to a boil, then reduceheat andsimmer 15 minutes.
When ready to serve, remove soup from heat and stir in thelimejuice and avocado.
Break several nacho chips into each bowl, ladlein the soup, then top each with a spoonful of sour cream.
Toss ona few basil shredsand stick a nacho chip on top.
“The soup is very filling and tasty with a Tex-Mex attitude. I used 1 can of beef broth and 1 can of vegetable broth for the base. I substituted cilantro for the fresh basil (my fresh basil was NOT so fresh). This recipe went well with Mexican Shrimp Cocktail as an appetizer.If you like Tex Mex, you’ll love this!”