Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.84 Kcal (632 kJ) | ||
| Calories from fat | 89.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Sodium | 347.87mg | 14% | |
| Potassium | 639.94mg | 14% | |
| Total Carbs | 12.26g | 4% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53.83 Kcal (225 kJ) | ||
| Calories from fat | 31.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 15% | |
|---|---|---|---|
| Sodium | 124.14mg | 14% | |
| Potassium | 228.36mg | 14% | |
| Total Carbs | 4.37g | 4% | |
| Sugars | 1.62g | 18% | |
| Dietary Fiber | 1.51g | 17% | |
| Protein | 1.82g | 10% | |
| Vitamin C | 4.3mg | 20% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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