Mexican Chili Soup
5 Feb 2010
|Chicken stock||6 Cup (96 tbs)|
|Lean pork||1⁄3 Pound, diced|
|Diced onion||1⁄2 Cup (8 tbs)|
|Corn kernels||1⁄2 Cup (8 tbs)|
|Jalapeno chili pepper||1 , seeded and minced|
|Sliced zucchini||1 Cup (16 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Ripe avocado||1 , cut into balls / cubes|
|Grated parmesan cheese||1 Tablespoon|
Combine all ingredients, except avocado and cheese, and simmer, covered, 30 minutes.
Adjust seasonings to taste with salt and pepper.
Just before serving add avocado balls.
Pass grated Parmesan cheese.
Mexican Chili Soup Recipe