Aztec soup

Ingredients for 6 servings:

• 2 tbsp olive oil
• 3 clove(s) garlic, squeezed
• 2 onions, peeled and diced
• 2 stalk(s) celery, finely chopped
• 1 small chili pepper(s), dried or jalapeno pepper
• 1 tsp paprika powder
• ½ tsp cumin
• 425 g tomatoes, peeled and diced, drain the juice through a sieve and set aside
• 225 g corn
• 1 tbsp basil, finely chopped
• 1 liter vegetable broth or beef broth
• 1 avocado(s), peeled and diced
• 2 tsp lime juice
• 30g nachos
• 60 ml sour cream or crème fraîche
• 1 tsp basil, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Aztec soup

In a saucepan, sauté the garlic, onion, chili, and celery in olive oil for about 5 minutes. Add the tomato chunks, paprika, and cumin and simmer over medium heat for another 5 minutes, stirring frequently. Add the corn, basil, tomato juice, and broth and bring to a boil, then reduce the heat and simmer for another 15 minutes. Finally, add the lime juice and diced avocado. Break a few nachos into each bowl, add the soup, and place a teaspoon of crème fraîche or sour cream in the center and sprinkle with basil. Serve immediately.