Made for Mexican cuisine lovers, this Mexican soup is made even better with cheesy tortilla chips on the side.
Ingredients
4 flour tortillas
1 cup grated cheddar cheese
2 cups fresh or canned corn kernels
40g butter
2 onions, chopped
3 teaspoons cumin
2 cloves garlic, crushed
425g can diced tomatoes
1l chicken or vegetable stock
1 teaspoon dried oregano
1 cup Greek-style natural yogurt, for serving
2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
Coriander leaves and freshly ground black pepper, for serving
Method
Cut tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp
Blend half the corn kernels in a food processor until smooth and set aside
Melt butter in a saucepan and saute onions and cumin for 4-5 minutes, until softened. Add garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes.
Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked
Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper. Serve with tortilla chips
Tips & Hints
If you prefer a slightly thicker soup, simmer for an extra 5 minutes, uncovered, before serving. For a heartier meal, add some cooked risoni or rice to the soup during the last 5 minutes of cooking.
