ReceptnaptárMexican Tomato Soup with Corn
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Chop the onions and soften them in a little oil in a large pot.
- Add the diced peppers and tomatoes (the peppers right at the start, the tomatoes only a few minutes later, since they soften faster).
- Season with salt (about half a teaspoon), and cook covered so the vegetables soften in their own juices.
- Pour in the tomato puree and the corn.
- Season with salt and one good level teaspoon of sugar - the tomato base needs a lot of salt and sugar, so it is worth adjusting by tasting.
- Serve with tortilla chips or toast.
Source: Wikibooks – Cookbook – Cookbook:Mexican Tomato Soup (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Mexican Bean Soup with Corn and Cracklings (caldo de frijol) · Mexican
- Tomato Garlic Soup with Bread (Ajo) · Spanish & Portuguese
- Caldo de res (beef soup with vegetables and corn) · Mexican
- Baked cheesy polenta · Hungarian
- Mchadi (Georgian corn flatbread) · Middle East & Caucasus
- Elarji (cheesy cornmeal porridge) · Middle East & Caucasus
More mexican ideas
- Mexican fish soup with white wine
- Chile Bisque - Spicy Pepper and Rice Cream Soup
- Menudo (Mexican tripe soup with hominy)
- Black Bean Soup with Tomato-Tomatillo Salsa
- New Mexican gazpacho
- Avocado Cream Soup
- Carne en su Jugo (Beef Soup with Bacon and Beans, Jalisco Style)
- Caldo de Pollo (Chicken Soup with Lots of Vegetables)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings