Azteca Soup

Ingredients

• 1  avocado chopped
• 1 tablespoon basil sliced thin (chiffonade)
• 1 tablespoon basil sliced thin (chiffonade)
• 6 servings basil 
• 6 servings basil 
• 28 oz canned tomatoes drained canned
• 2  celery stalks chopped
• 1 teaspoon chili powder 
• 0.5 teaspoon cumin 
• 0.5 cup ears corn fresh (preferably )
• 1 tablespoon garlic chopped
• 1  jalapeno minced
• 2 teaspoons juice of lime 
• 6 servings tortilla chips 
• 2 tablespoons olive oil 
• 2  onion chopped
• 6 servings cream sour
• 4 cups vegetable stock 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
2. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
3. 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.
4. Serve immediately.
5. 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.