Mexican Tomato and Corn Soup with Tortilla Cheese Chips
"This recipe come from Dairy Australia, I love the thought of the cheesy tortilla chips on the side and I am wanting to try this over the coming winter. Note the bacon is for serving and not listed in the prep so pre cooking or cooking during soup prep is a good idea. Tips from Dairy Australia: 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."
- Serving Size: 1 (458.9 g)
- Calories 727.8
- Total Fat - 19.5 g
- Saturated Fat - 9.7 g
- Cholesterol - 60.9 mg
- Sodium - 580.1 mg
- Total Carbohydrate - 114.6 g
- Dietary Fiber - 17.3 g
- Sugars - 9.8 g
- Protein - 34.7 g
- Calcium - 394 mg
- Iron - 6.6 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.7 mg
Step by Step Method
NOTE: Bacon is to be cooked for serving with the soup, and the cooking (roughly chopped and cooked till golden for serving) is not listed in the preparation notes, so bacon must be prepared during cooking or prepared in advance.
*FOR THE CHIPS* Cut the 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.
*FOR THE SOUP* Blend half the corn kernels in a food processor until smooth and set aside
Melt the butter in a saucepan; saute the onions and cumin for 4-5 minutes; until softened. Add the 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 the tortilla chips
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh corn kernels for the best flavor and texture. If using canned corn, be sure to drain it well before adding to the soup.
- For a vegan version of this recipe, substitute the butter for vegan margarine and the Greek-style natural yogurt for a vegan alternative.
- Substitute the Greek-style natural yogurt for sour cream. The benefit of this substitution is that sour cream is a richer and creamier alternative to Greek-style yogurt, and will add a more indulgent texture to the soup.
- Substitute the bacon for chorizo. The benefit of this substitution is that chorizo will add a smoky and spicy flavor to the soup that will complement the Mexican flavors of the dish.
Vegan Mexican Tomato and Corn Soup Replace the butter with vegan margarine, use vegetable stock, and omit the bacon and yogurt. Serve with vegan cheese chips instead of tortilla chips.
Mexican Rice: Mexican Rice is the perfect accompaniment to this Mexican Tomato and Corn Soup with Tortilla Cheese Chips. It is a simple dish to make and adds a delicious texture to the soup. The combination of the flavours is sure to be a hit with the whole family!
Black Bean and Avocado Salad: This Black Bean and Avocado Salad is the perfect accompaniment to the Mexican Tomato and Corn Soup with Tortilla Cheese Chips. It adds a fresh and crunchy texture to the soup and the combination of the flavours is sure to be a hit with the whole family! The creamy avocado and the smoky black beans make a delicious combination that is sure to be a crowd pleaser.
Q: Can I use canned corn instead of fresh?
A: Yes, you can use canned corn instead of fresh. Just make sure to drain it before adding it to the soup.
Q: Can I use frozen vegetables instead of fresh?
A: Yes, you can use frozen vegetables instead of fresh. Just make sure to thaw and drain them before adding them to the soup.
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The Mexican Tomato and Corn Soup is a popular dish in Mexico. It is believed to have been first created by the Aztecs and was a favorite of the great Aztec ruler, Montezuma.
In the United States, Mexican Tomato and Corn Soup has been popularized by celebrity chefs such as Bobby Flay and Rick Bayless, who have featured the dish on their cooking shows and in their cookbooks.