Prep:  20 minutes
Cook:  35 minutes
Serves:  4
Average: 4.5 (2 votes)
Made for Mexican cuisine lovers, this Mexican soup is made even better with cheesy tortilla chips on the side.

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Mexican Tomato and Corn Soup with Tortilla Cheese Chips
  1. 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
  2. Blend half the corn kernels in a food processor until smooth and set aside
  3. 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.
  4. 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
  5. 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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