Mexican Chili Soup Recipe
Ingredients
| Chicken stock | 6 Cup (16 tbs) | |
| Lean pork | 1/3 pound, diced | |
| Onion | 1/2 Cup (16 tbs), diced | |
| 1/2 cup raw fresh corn kernels | ||
| Jalapeno pepper | 1 To taste, minced | |
| Zucchini | 1 Cup (16 tbs), sliced | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| Black pepper salt | 1 To taste | |
| Ripe avocado, cut into balls or cubes | ||
| Freshly grated Parmesan cheese | ||
Directions
Combine all ingredients, except avocado and cheese, and simmer, covered, 30 minutes.
Adjust seasonings to taste with salt and pepper.
Just before serving add avocado balls.
Pass grated Parmesan cheese.
Adjust seasonings to taste with salt and pepper.
Just before serving add avocado balls.
Pass grated Parmesan cheese.
Chef
