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Mexican Tomato and Corn Soup with Tortilla Cheese Chips

Here's how you make Mexican Tomato and Corn Soup with Tortilla Cheese Chips
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  • Servings: 4
  • Prep: 25m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 flour tortillas
  • 1 cup cheddar cheese, grated
  • 2 cups fresh corn kernels, drained and canned can be used
  • 40 grams butter
  • 2 onions, chopped
  • 3 teaspoons cumin
  • 2 cloves garlic, crushed
  • 425 grams can diced tomatoes
  • 1 litre 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 for serving
  • Coriander leaves and freshly ground black pepper, for serving
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 1: *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.

  • Step 2: *FOR THE SOUP* Blend half the corn kernels in a food processor until smooth and set aside

  • Step 3: 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.

  • Step 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

  • Step 5: Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper.

  • Step 6: Serve with the tortilla chips

We hope you enjoy this recipe!

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