Mexican Soup

A long list of ingredients - a very easy recipe. I serve this soup with fresh flour tortillas (rolled with a bit of cheese and warmed), fresh fruit and icy-cold Mexican beer. You can also add a bit of sautéed ground beef or turkey for a heartier dish.

3 Tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced, or to taste
2 stalks celery, sliced
1 or 2 jalapeno peppers, seeded and chopped (I use two)
1 green pepper, chopped fine
3 cups vegetable, beef or chicken stock
1 – 14 ½ oz. can diced tomatoes (do not drain)
1 cup frozen (or canned, drained) corn
¼ teaspoon chili powder (optional)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt, or to taste
1 small (2 ¼ oz.) can sliced ripe (black) olives
Juice of one lime, about ¼ cup

In a soup pot sauté the onion, garlic, celery, jalapeno and green peppers in the olive oil for 5 to 10 minutes, until soft over medium heat. Add the soup stock, canned diced tomatoes and frozen corn. Stir. Add the chili powder, coriander, cumin, oregano, and salt. (Soup may be prepared up to this point and refrigerated.) Bring to boil, at medium heat, and then reduce to a simmer and let cook for about 20 minutes. When ready to serve, add the olives and lime juice. Serve topped with tortilla chips and pass garnishes – chopped avocado, cilantro sprigs, grated cheese, sliced olives, lime wedges, sour cream - of your choice.

Serves 4 as a main course.

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