On medium heat in 2 tbsps olive oil, saute for 2 mins:
1 tbsp minced garlic
2 3/8 inch diced onions
1 tsp chili powder
1/2 tsp minced jalapeno
Add:
5 3/8 inch diced plum tomatoes
2 sliced celery stalks
1/2 cup fresh or frozen corn
1 tbsp chopped fresh basil
2 tsp lime juice
Saute 5 mins. Add 4 cups tomato juice. Simmer 15 mins. Remove from heat. Stir in 1 cup 3/8 inch diced avocado. Break 2 - 3 nacho chips into each of 6 bowls. Ladle soup over. Garnish with sour cream
Serves 6
No comments:
Post a Comment