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Aztec Soup

Magical.Palate's picture
Ingredients
  Pine nuts 1 1⁄2 Ounce (1/3 Cup)
  Walnut halves 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Onion 1 Small, coarsely chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Canned regular strength chicken broth/6 cups homemade chicken broth 49 1⁄2 Ounce (1 Can)
  Butternut/Acorn/hubbard squash 2 Cup (32 tbs), diced peeled
  Frozen corn 10 Ounce (1 Package)
  Avocado 1
  Shelled pumpkin/Sunflower seeds 1⁄2 Cup (8 tbs)
  Shredded jack cheese 8 Ounce (2 Cups)
  Tortilla chips 3 Cup (48 tbs)
Directions

In a 4-quart pan over medium heat, stir pine nuts and walnuts in 1 tablespoon of the butter, cooking until golden (about 2 minutes).
Remove from pan and reserve.
In same pan, melt remaining 1 tablespoon butter.
Add onion and garlic and cook until onion is golden.
Add broth and squash.
Bring to a boil; cover, reduce heat, and simmer until squash is tender (10 to 15 minutes).
Add corn and cook for 5 more minutes.
Just before serving, pit, peel, and dice avocado.
Place avocado, reserved nut mixture, pumpkin seeds, cheese, and tortilla chips in individual small bowls.
Pass condiments at the table to add to the soup

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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