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.
Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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ठंडी में बनाये गरमा गरम मेक्सिकन चिल्ली बीन सूप - Mexican Chilly Beans Soup
ठंडी में बनाये गरमा गरम मेक्सिकन चिल्ली बीन सूप - Mexican Chilly Beans Soup
#Soup #Jainsoup #Mexicanchillybeanssoup
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Please see ingredients below.
1. 4 tbsp kidney beans -½ tsp salt and 1 cup water for boiling kidney beans
2. 4 tbsp sweet corn -(for boiling) 1.5 cup water,¼ tsp salt ,¼ tsp sugar ,1/8 tsp turmeric powder
3. 6 tomato – 2 cup water for boiling tomato
4. 1.5 tbsp butter
5. ½ tsp roated cumin seed powder
6. 1 chopped green chilli
7. 5-6 chopped basil leaves
8. ¼ cup finely chopped french beans
9. ¼ cup finelychopped cabbage
10. ½ cup finely chopped capsium
11. ½ tsp salt
12. Add boiled kidney beans
13. Add boiled sweet corn
14. ½ tsp Kashmiri red chilli powder
15. ½ tsp oregano
16. ¼ tsp blak pepper powder
17. ½ tsp coriander cumin seeds powder
18. Add tomato puree
19. Add 2 cup water
20. ¼ tsp dry ginger powder
21. ½ tsp salt
22. ¼ tsp sugar
23. 1 tbsp tomato sauce
24. 1 tbsp
25. Malai
26. 2 tbsp coriander leaves
27. Grated processed cheese
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Mexican Corn Soup Recipe | Corn Soup | How to make Soup | Soup Recipe | Cookd
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Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels - 1 Cup
Oil - 2 tbsp
Garlic - 2 tbsp
Onion - ¼ Cup
Jalapeno (chopped) - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - ¼ tsp
Salt - 1 ¼ tsp
Vegetable Stock / Water - 2 ½ Cups
Cream - 3 tbsp
Toppings:
Jalapeño (Slices) - 2 tbsp
Sweet Corn Kernels - ¼ Cup
Oil - 1 tsp
Paprika powder (optional) - ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) - ¼ Cup
Tomato (chopped) - ¼ Cup
Coriander Leaves (chopped) - 2 tbsp
Lemon Juice - 1 tsp
Cumin Powder - A Pinch
Salt - A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
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flavor packed black bean soup
For the recipe I did
1qt cooked black beans
1qt chicken stock
1 red onion
2 carrots
1 celery
6 garlic
2 jalapeños
2 tbsp chipotle powder
1 tbsp red chili powder
2 tsp cumin
2 tsp coriander
1 tsp oregano
Salt pepper and lime juice
Pinto Bean Soup
This easy pinto bean soup is hearty and nutritious and ready in just over half an hour. You can make it with just a couple of pantry staples for a delicious weeknight meal that's also super good for you.
Full recipe at: