INGREDIENTS
1 C. olive or vegetable oil
2 green onions, minced
1 fresh jalapeno pepper, seeded and finely chopped
2 tbsp. chili powder
2 tbsp. ground cumin
2 diced tomatoes
4 cups of water
1 cup of corn kernels
Salt and pepper, to taste
1 avocado, cubed
¼ cup fresh cilantro, chopped
STEPS
In a large saucepan over medium-high heat, heat the olive or vegetable oil, then sauté the green onions and jalapeno pepper for 2 to 3 minutes.
Add the chili powder and cumin, then stir for a few seconds. Stir in diced tomatoes and water, then cover. Bring to a boil and simmer for 5 minutes.
Add corn kernels, then season. Stir well and continue cooking for 5 minutes.
Ladle the soup into bowls, then garnish with avocado cubes and cilantro.
