Mexican nachos soup
Mexican nachos soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican nachos soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Directions In a large pot or Dutch oven over medium heat, heat oil. 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. Mexican nacho soup is an awesome dish made with sweet corn, tomato, garlic, and red chili.

Mexican nachos soup is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mexican nachos soup is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have mexican nachos soup using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mexican nachos soup:
  1. Make ready 1 cup boiled sweet corn kernels
  2. Get 4 cup chopped tomatoes
  3. Make ready 2 tbsp butter
  4. Prepare 1 1/2 tsp chopped garlic
  5. Get 1/4 cup chopped onions
  6. Make ready 1 tbsp cornflour
  7. Prepare 2 tsp red chilli flakes
  8. Prepare 2 tsp sugar
  9. Prepare to taste Salt
  10. Make ready 1 cup nachos broken into pieces
  11. Make ready 2 tbsp processed cheese

All of the goodness of cheesy nachos packed right into this soup! Slow cooked to perfection and topped with tortilla chips, this soup will become an instant favorite! Whenever I hear the word Nacho I think of Nacho Libre. In a large skillet over medium heat, heat oil.

Steps to make Mexican nachos soup:
  1. Combine cornflour and half cup water in a deep bowl and mix well.
  2. Combine 2 cups water and tomatoes in a deep non stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely and blend in a mixer till smooth.
  3. Strain tomato pulp using strainer and keep aside.
  4. Heat butter in a deep non stick pan, add garlic and onions and sauté on a medium flame for 1-2 minutes.
  5. Add tomato pulp and cornflour- water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add corn, chilli flakes, sugar and salt, mix well and cook for another 2 minutes. Keep aside.
  7. Just before serving, pour equal quantity of soup into individual bowls and sprinkle broken nachos and cheese over it.
  8. Serve immediately..

Whenever I hear the word Nacho I think of Nacho Libre. In a large skillet over medium heat, heat oil. Repeat layering with remaining tortilla chips, Mexican cheese blend, and black beans. Spread onion over bean layer; top with salsa verde and salsa casera. We like serving this green version with all kinds of toppings – avocado, radishes, purple cabbage, lime, and warm corn tortillas.

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