Mexican Soup
Source:Sirsha’s kitchen, car and some internet sites which I dont remember
Prep Time:10-30 Minutes
Servings:4
To add desi flavor, I added some coriander seeds too. It really gave the soup a kick!
I make this soup using almost everything canned/frozen. I reserve this soup for days when I’m out of fresh vegetables but don’t have time to make a trip to the grocery store. The soup uses all the canned stuff I stock up on for precisely such a day!
Ingredients:
| 1 | can | black beans |
| 1 | can | tomatoes diced |
| 1/3 | cup | corn kernels (frozen) |
| 2 | chiles (green) chopped | |
| 1 | can | vegetable stock |
| 1/3 | cup | rice cooked |
| 2 | tablespoon | taco seasoning |
| 1 | teaspoon | cumin powder |
| 1 | pinch | chili powder |
| 1 | onion (red) chopped | |
| 1/2 | pepper (red) chopped | |
| 1/2 | pepper (green) chopped | |
| 2 | sprig | cilantro chopped finely |
| 1 | tablespoon | vegetable oil |
| tex-mex cheese mix grated | ||
| 4 | tortillas (corn) |
Directions:
Before you start on the soup, pre-heat the oven to 350 degrees and pop in the tortillas. Leave them there for 15 minutes or so until you’re done fixing the soup and it is going to cook on its own. Take the tortillas out and break them into pieces (they’ll become hard like chips).
1. Saute the chopped onions, green chillies, red and green peppers on medium heat in a little vegetable oil.
2. Add vegetable stock when onions start to turn brown.
3. Add the rice, beans, tomatoes, corn and bring it to a boil.
4. Add the spices.
5. Lower the heat below medium and let it simmer with the veggies and the spices.
Serving Suggestion:
In a soup bowl, layer the tortilla chips first. Then pour in a ladle or two of the soup. Garnish with coriander and tex-mex cheese mix (you can grate cheddar or monterrey jack cheese also)
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