Spicy Veggie Soup
1 large onion, chopped
4 garlic cloves, minced
1 fresh jalapeno pepper, seeded and chopped
1/3 cup olive oil
1 quart chicken stock
1 quart salsa
1/2 teaspoon cumin
1 small zucchini, quartered lengthwise and sliced in 1/4-inch wedges
1 cup frozen corn
1/2 cup fresh cilantro, chopped
juice of one lime
In a soup kettle, saute the onion, garlic, and pepper in the olive oil, Add the chicken stock and the salsa. Bring to a slow boil.
Add the cumin, zucchini, and corn, and boil for 5 minutes.
Remove from the heat and add the chopped cilantro and lime juice. Cover and let sit 5 minutes. Taste for salt and adjust. Serve in heated soup bowls.
Serves 8 to 10.
Hint: Garnish with sour cream, shredded cheddar cheese, tortilla chips, and chopped green onion.