Mexican Tomato Soup with Corn

eight

• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 74.57kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  74.57kcal

• Rating

• Recipe

Mexican cuisine is very hot and hot in taste. Arrange at mexican style party at home and serve it spicy tomato soup cooked with corn and beans, vegetarian, light and nutritious. As an aperitif, this soup is suitable tequila inconsistency, and to raise the mental mood – Mexican Maracas.

Let’s get started!

Ingredients

0/14 ingredients

• Pilate tomatoes – 1 can
• Garlic – 2 cloves
• Vegetable oil – 1 tbsp.
• Chile – 1/2 tsp
• Tomato juice – 2 cups
• Vegetable broth – ½ liter.
• Corn – 5 tbsp.
• Red Beans – 1 can
• Greens to taste
• Pellets (tortilla) – 4 pcs.
• Lemon – optional
• Sugar – to taste
• Salt to taste
• Greens dill / cilantro-1/2 bunch

30 мин30 мин 74.57

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Drain the beans from the beans.
2. Chop the garlic with a knife and fry in hot oil 40 sec
3. Pour the tomatoes crushed with a fork into the garlic. Put out stirring for 3 minutes, balance the taste with sugar.
4. Put chili pepper, corn. Mix tomato juice with broth and pour the mixture into the vegetables.
5. Stew for 10-15 minutes in a closed saucepan, so as not to evaporate liquid over low heat.
6. Mexican bread in the oven for 5-10 minutes. Need to bring it to a crisp, brittle and crispy state.
7. Put the beans in the soup, try on the salt and boil. Such soups made to insist 10-15 minutes.
8. Serve sprinkled with herbs, dried with Mexican tortilla.