Mexican Vegetable Soup with Tortilla Chips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 tablespoon olive oil
- 1 small onion (s), chopped
- 4 clove (s) garlic, crushed
- 1 teaspoon, heaped cumin
- 2 small chilli pepper (s), mild
- 1 carrot (s), cut into fine strips
- 1 large potato (s), waxy, diced
- 350 g tomato (s), fresh or canned
- 1 small zucchini, diced
- 0.25 ¼ large white cabbage, cut into fine strips
- 1 liter vegetable broth or chicken broth
- 1 corn on the cob, the kernels separated or
- Corn kernels
- 10 beans (runner beans), cut into bite-sized pieces
- some salt and pepper
- 20 leaves coriander, chopped
- 5 teaspoon sauce (hot salsa sauce)
- 20 chips (tortilla chips)
- water
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pot. Sweat the onions and garlic in it until tender. Add cumin and chili powder and stir in. Then add the carrots, potatoes, tomatoes, zucchini and white cabbage and fry for 2 minutes, stirring occasionally.
- Add the broth, cover the pan and cook the soup over medium heat for about 20 minutes until the vegetables are soft. If the soup is thick, add water.
- Add corn and beans and cook for another 5 - 10 minutes until the beans are cooked through. Then season with salt and pepper. Distribute the finished soup on soup plates and garnish with a little coriander, a dollop of salsa and a few tortilla chips.
- The soup is enough for 4 - 6 people. I often take pinto beans (pre-cooked) and cook the whole thing thicker. This is very tasty as a filling for enchiladas, if the seasoning is still missing, just add some vegetable stock powder and add hot chillies!
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