मैक्सिकन नाचो सूप (Mexican Nacho Soup, Veg Recipe) by Tarla Dalal
Mexican Nacho Soup,
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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 chillies. 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 savour.
Preparation Time: 15 minutes.
Cooking Time: 22 minutes.
Serves 4.
1 cup boiled sweet corn kernels (makai ke dane)
4 cups roughly chopped tomatoes
2 tbsp butter
1½ tsp chopped garlic (lehsun)
¼ cup chopped onions
1 tbsp cornflour
2 tsp dry red chilli 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, chilli 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.
Campbell's Nacho Cheese Soup (1986)
WJXT Channel 4. Jacksonville, FL.
Chicken NACHO Soup Recipe
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Ready in about 30 minutes, ingredients like salsa and nacho cheese make this recipe perfect for home chefs on every level. Spice up your taco Tuesday with this chicken nacho soup - its sure to wake your taste buds in all the best ways.
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Campbell's Nacho Cheese Soup/Dip
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How To Make Broccoli Cheddar Soup - Better Than Panera!
Soup Season is right around the corner and we are kicking things off with a Fan Favorite! Panera is well known for their Broccoli Cheddar Soup and today I am showing you guys how to make it from the comfort of your home (and it's way better lol) Let's #MakeItHappen
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1/2 stick Butter
1/4 cup all purpose flour
1/2 onion diced
3-4 cups chopped broccoli
2 cups of Half/Half (you can use heavy cream or whole milk also)
2 cups low sodium Chicken Stock
1-2 tsps Better Than Bouillon Vegetable Base
1 cup Shredded Carrots
8-12 oz shredded Sharp Cheddar Cheese (Shred your own cheese)
salt, pepper, garlic, onion powder, red pepper flakes
Using a Box Cheese Grater, shred your carrots. Place your cheese in the freezer for 10 minutes before shredding to make it easier. Dice your onion and broccoli and set aside.
In a large pot, begin by melting your butter and then adding in the red pepper flakes and onion. Cook for 2-3 minutes or until onion gets tender. Add Veggie base and mix to combine. Next, add flour and mix to combine - cook for 1-2 minutes. Add chicken stick and cream - bring to a boil and add broccoli and carrots. Reduce to a simmer and cover with a lid for 15-20 minutes or until broccoli is tender. Optionally you can blend the soup with a hand blender to blend the veggies into the soup. Season to taste and then reduce/turn off heat and slowly mix in your shredded cheese. Once cheese has melted, taste and adjust as needed and serve.
broccoli cheese soup
Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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