Soups are great as summer dinners..and this one is no exception. You can make it way ahead, and have a delicious meal in 5min, when you’re ready to serve.
It’s simple,fast and tasty-nothing too fancy..so if you want to find out how I made my mexican corn-soup, keep reading 😉
ingredients for 4 people:
1l of chicken stock
2 cans of sweet corn- drained (you can also use about 600-700g of frozen corn)
2 onions- diced
3 cloves of garlic
1 rec chilli, thinly sliced
1 bunch of coriander – for topping
2 chicken fillets- grilled and diced-(you can also use leftover bbq or roast chicken)
a bag of natural or salted, corn tortilla chips
sour cream or creme fraiche for topping
salt,pepper,cumin powder,coriander powder,paprika powder,chili powder
So, this is so easy- start off by frying your onions and garlic , until they’re soft. (about 5min) add your paprika,chili,cumin and coriander powder( about a tsp of each,if you want it spicier-add more). fry the spices with the onions for about 2 min more then add your corn and your chicken stock.
Let it come to a boil,and cook for 3-4min.Season to taste with salt and pepper. Turn the heat off and blend your soup as smooth or as course as you want to.You can also strain it.
Place some diced chicken in the middle of the plate and cover it with soup.Mount some tortilla chips in the middle, sprinkle chilli and coriander, put a few blobs of sour cream on the surface of the soup. You can grate some cheese over it, or serve it with a lime wedge and tabasco sauce. Some fresh avocado slices would also taste great with it.
I hope you like it! 😉