Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Azteca Soup

 
One serving costs about $1.77

$1.77 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:46%

Spoonacular Score: 46%

 

You can never have too many soup recipes, so give Azteca Soup a try. One serving contains 337 calories, 6g of protein, and 19g of fat. This recipe serves 6 and costs $1.82 per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of jalapeno pepper, cumin, basil shreds, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try Azteca Soup Adopted, Azteca, and Mexican Style Meat and Vegetable Stew - Azteca's Molcajete for similar recipes.

Ingredients

Servings:
1
1  avocado
avocado
1 Tbsp
1 Tbsp basil
basil
some
some basil
basil
28 oz
28 oz canned tomatoes
canned tomatoes
2
2  celery stalks
celery stalks
1 tsp
1 tsp chili powder
chili powder
0.5 tsps
0.5 tsps cumin
cumin
0.5 cups
0.5 cups fresh corn
fresh corn
1 Tbsp
1 Tbsp garlic
garlic
1
1  jalapeno pepper
jalapeno pepper
2 tsps
2 tsps lime juice
lime juice
some
some nacho chips
nacho chips
2 Tbsps
2 Tbsps olive oil
olive oil
2
2  onions
onions
some
some sour cream
sour cream
4 cups
4 cups vegetable stock
vegetable stock
1  avocado
1
avocado
1 Tbsp basil
1 Tbsp
basil
some basil
some
basil
28 oz canned tomatoes
28 oz
canned tomatoes
2  celery stalks
2
celery stalks
1 tsp chili powder
1 tsp
chili powder
0.5 tsps cumin
0.5 tsps
cumin
0.5 cups fresh corn
0.5 cups
fresh corn
1 Tbsp garlic
1 Tbsp
garlic
1  jalapeno pepper
1
jalapeno pepper
2 tsps lime juice
2 tsps
lime juice
some nacho chips
some
nacho chips
2 Tbsps olive oil
2 Tbsps
olive oil
2  onions
2
onions
some sour cream
some
sour cream
4 cups vegetable stock
4 cups
vegetable stock

Equipment

sauce pan
sauce pan
ladle
ladle
bowl
bowl
sauce pan
sauce pan
ladle
ladle
bowl
bowl


Instructions

  1. In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often. Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
  2. When ready to serve, remove soup from heat and stir in the lime juice and avocado. Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream. Toss on a few basil shreds and stick a nacho chip on top. Serve immediately.
  3. Serve hot to 6 people as complete lunch - or as a substantial first course.
  4. Comments: A wonderfully tasty, quick, low calorie, and filling soup - fit for Montezuma after a hard day at the sacrificial altar.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.77
Ingredient
1 avocado
1 tablespoon basil
some basil
28 ounces canned tomatoes
2 celery stalks
1 teaspoon chili powder
½ teaspoons cumin
½ cups fresh corn
1 tablespoon garlic
1 jalapeno pepper
2 teaspoons lime juice
some nacho chips
2 tablespoons olive oil
2 onions
some sour cream
4 cups vegetable stock
Price
$1.50
$0.08
$0.47
$1.70
$0.03
$0.09
$0.07
$0.67
$0.18
$0.06
$0.08
$1.38
$0.33
$0.48
$0.49
$3.02
$10.63

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
335 Calories
6g Protein
19g Total Fat
39g Carbs
11% Health Score
Limit These
Calories
335
17%

Fat
19g
30%

  Saturated Fat
3g
23%

Carbohydrates
39g
13%

  Sugar
10g
12%

Cholesterol
6mg
2%

Sodium
941mg
41%

Get Enough Of These
Protein
6g
13%

Vitamin K
34µg
32%

Vitamin E
4mg
30%

Fiber
7g
30%

Vitamin C
23mg
28%

Copper
0.5mg
25%

Magnesium
89mg
22%

Vitamin B6
0.45mg
22%

Potassium
746mg
21%

Manganese
0.42mg
21%

Vitamin A
1022IU
20%

Iron
3mg
17%

Folate
65µg
16%

Phosphorus
157mg
16%

Vitamin B3
2mg
15%

Vitamin B5
1mg
14%

Calcium
129mg
13%

Vitamin B1
0.17mg
12%

Vitamin B2
0.19mg
11%

Zinc
1mg
10%

Selenium
3µg
5%

Vitamin B12
0.13µg
2%

covered percent of daily need

Related Recipes