Mexican Spicy Vegetable Soup

.... submitted by butterflydog

sliced avocado
sliced green zucchini
sliced yellow zucchini
sliced mushroom
red bell pepper cut in julienne
green bell pepper cut in julienne
shredded sweet carrot
kernel corn
cubed mild Mexican cheese ( i.e similar to mozzarella )
chopped cilantro
slivered sliced mild variety of Mexican red chili pepper
Beef broth ( season spicy with : salt, pepper, chili powder to taste )

I had this at a fine Mexican restaurant and repeated it home with
wonderful success.
The presentation was extremely eye appealing.

Into each soup bowl place some ripe avocado, some precooked al dente
vegetables , cheese and cooked Mexican red chili pepper. Place the
seasoned broth into a ceramic pitcher at the table and pour the hot broth
into each bowl over the vegetables. Garnish with chopped parsley or
cilantro if desired. I even added a dollop of sour cream to the soup.
Adjust quantities of vegetables and broth as desired for servings. Adjust
broth seasoning as desired for hot and spicy flavor.

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