Made for Mexican cuisine lovers, this Mexican soup is made even better with cheesy tortilla chips on the side.
Ingreadient:
- 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
Direction:
- 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
