Mexican Nacho Soup Recipe

Mexican Nacho Soup:

A bowlful that’s packed with fun! The Mexican Nacho Soup features sweet corn in a wonderfully tangy tomato base pepped up with a dash of garlic and red chilies. But, what makes this soup a real topper is the garnish of nachos and cheese, which makes it truly, truly a-w-e-s-o-m-e. You will enjoy the crunch of nachos, the gooeyness of cheese, a bit of tanginess, juiciness, spice… in every spoonful of this soup. Indeed, it’s an experience to savor.

Preparation Time: 15 minutes.
Cooking Time: 22 minutes.
Serves 4.

1 cup boiled sweet corn kernels (makai ki date)
4 cups roughly chopped tomatoes
2 tbsp butter
1½ tsp chopped garlic (lesson)
¼ cup chopped onions
1 tbsp cornflour
2 tsp dry red chili flakes
2 tsp sugar
Salt to taste
1 cup nacho chips, broken into pieces
2 tbsp grated processed cheese

1. Combine the cornflour and ½ cup of water in a deep bowl and mix well. Keep aside.
2. Combine the 2 cups of water and tomatoes in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
3. Cool completely and blend in a mixer till smooth.
4. Strain the tomato pulp using a strainer and keep aside.
5. Heat the butter in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and cornflour-water mixture, mix well and cook on a medium flame for 5 minutes while stirring occasionally.
7. Add the corn, chili flakes, sugar, and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
8. Just before serving, pour equal quantities of the soup into 4 individual bowls and sprinkle ¼th of broken nacho chips and ½ tbsp of cheese over it.
Serve immediately.

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