मैक्सिकन नाचो सूप (Mexican Nacho Soup, Veg Recipe) by Tarla Dalal
Mexican Nacho Soup, Recipe Link: http://www.tarladalal.com/Mexican-Nacho-Soup-30986r ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/ Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter | https://twitter.com/Tarla_Dalal ---------------------------------------------------------------------------------------------------- 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.