Prep: 20 minutes
Cook: 35 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 175 | Recipe by: The Dairy Kitchen |
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Mexican Tomato and Corn Soup with Tortilla Cheese Chips
Ingredients:
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.
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