Mexican nachos soup

Rasoikaswaad By Hitesh Pandey
Rasoikaswaad By Hitesh Pandey

Rasoikaswaad By Hitesh Pandey

This soup features sweet corn in a wonderful tomato tangy base pepped up with dash of garlic and red chillies..awesome crunch of nachos, a bit of tanginess, juiciness and spice.

Ingredients

  1. 1 cup boiled sweet corn kernels
  2. 4 cup chopped tomatoes
  3. 2 tbsp butter
  4. 1 1/2 tsp chopped garlic
  5. 1/4 cup chopped onions
  6. 1 tbsp cornflour
  7. 2 tsp red chilli flakes
  8. 2 tsp sugar
  9. to taste Salt
  10. 1 cup nachos broken into pieces
  11. 2 tbsp processed cheese

Steps

  1. Combine cornflour and half cup water in a deep bowl and mix well.

  2. Combine 2 cups water and tomatoes in a deep non stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely and blend in a mixer till smooth.

3. Strain tomato pulp using strainer and keep aside.

  1. Heat butter in a deep non stick pan, add garlic and onions and sauté on a medium flame for 1-2 minutes.

  1. Add tomato pulp and cornflour- water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

 

  1. Add corn, chilli flakes, sugar and salt, mix well and cook for another 2 minutes. Keep aside.

  1. Just before serving, pour equal quantity of soup into individual bowls and sprinkle broken nachos and cheese over it.

  1. Serve immediately..

 

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Anu Kamra

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