A while back, after I'd returned from the wedding on Isla Holbox, I promised to post a recipe for the amazing soup I ate several times while there. Everyone loved this soup and I've done my best to recreate it. In honor of my lovely young friend, Kate Puzey, I decided it was high time to revisit the wonderful memories of the time we spent together. Knowing that Kate had an exciting life and the support and love of such an amazing family is some consolation over the loss of her.
AZTEC SOUP
2 tbsp. olive oil
1 onion, sliced thin
1 red bell pepper, sliced thin
2 cloves garlic, minced
1 tomato, chopped
1 lb. ground chicken
1 tsp. oregano
2 ears fresh corn, with kernels removed
salt/black pepper to taste
4 cups chicken broth
Garnish:
chopped fresh cilantro
sour cream
crumbled Queso Fresco (Mexican cheese)
sliced avocado
In a stock pot, begin by sauteing the onion, then the bell pepper and garlic in olive oil, until softened. Stir in the chopped tomato and saute a few minutes more. Add the ground chicken and continue sauteing. Finally add the oregano, corn kernels, chicken broth and season with salt and pepper to taste.
Garnish each bowl of soup with chopped cilantro, 1 tbsp. sour cream, crumbled Queso Fresco and avocado slices and serve.
DEELISH! And so easy.
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