Aztec Soup
Servings: 4
Ingredients
- Onion, chopped
- 4 cloves Garlic, minced
- ¼ tsp Cayenne pepper
- 1 tbsp. Cumin, ground
- 1 tsp Smoked paprika
- ½ Celery, diced
- 3 cups Vegetable broth, divided
- 2 15-oz Cans black beans, drained and rinsed
- 1 cup Frozen corn
- 3 tbsp. Lime juice, divided
- 1 Avocado, diced
- 1 Tomato, diced
- ¼ cup Fresh cilantro, chopped
- Sea salt and black pepper to taste
Instructions
- Sauté onion and garlic in 2 tablespoons vegetable broth in a soup pot over medium-high heat, until onion is soft. Add seasonings and celery and cook for 1–2 minutes.
- Add vegetable broth, beans, corn, and 2 tablespoons lime juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and black pepper.
- In a separate bowl, combine avocado, tomato, cilantro, remaining 1 tablespoon lime juice, salt, and black pepper.
- Pour hot soup into bowls and top with a rounded tablespoon of avocado salsa.
Notes
Try using frozen white corn or hominy for extra sweetness and flavor.
If you want a less spicy soup, only add a pinch of cayenne pepper.
This soup is also good served with tortilla chips.