Ingredients:
- note: all veges precooked al-dente
- red bell pepper cut in julienne
- green bell pepper cut in julienne
- cubed mild mexican cheese ( i.e similar to mozzarella )
- slivered sliced mild variety of mexican red chili pepper
- beef broth ( season spicy with : salt, pepper, chili powder to taste )
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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