Spicy Mexican Vegetable Soup
From midgelet 15 years ago
- 20 minutes to make
- Serves 6
I had this at a fine Mexican restaurant and repeated it home with wonderful success. It's a great soup for company and to impress guests! One pours the broth into each bowl filled with precooked veges! .
Ingredients
- sliced fresh avocado shopping list
- Note: all veges precooked al-dente shopping list
- sliced green zucchini shopping list
- sliced yellow zucchini shopping list
- sliced mushroom shopping list
- red bell pepper cut in julienne shopping list
- green bell pepper cut in julienne shopping list
- shredded sweet carrot shopping list
- kernel corn shopping list
- cubed mild mexican cheese ( i.e similar to mozzarella ) shopping list
- chopped fresh cilantro shopping list
- slivered sliced mild variety of Mexican red chili pepper shopping list
- beef broth ( season spicy with : salt, pepper, chili powder to taste ) shopping list
How to make it
- Adjust quantities of vegetables and broth as desired for servings.
- Adjust broth seasoning as desired for hot and spicy flavor.
- Into each soup bowl place some ripe avocado, some precooked al dente vegetables , cheese and cooked Mexican red chili pepper.
- Place the seasoned broth into a ceramic pitcher at the table and pour the hot broth into each bowl over the vegetables.
- Garnish with chopped parsley or cilantro if desired.
- I even added a dollop of sour cream to the soup.
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- momo_55grandma Mountianview, AR
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" It was excellent "