Mexican Tomato and Corn Soup with Tortilla Cheese Chips
Recipe - Mexican Tomato and Corn Soup with Tortilla Cheese Chips
Keywords
- Recipe - Mexican Tomato and Corn Soup with Tortilla Cheese Chips
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dairy.com.au.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 flour tortillas
- 1 cup grated cheddar cheese
- 2 cups fresh, frozen or canned corn kernels
- 40g butter
- 2 onions, chopped
- 3 teaspoons cumin
- 2 cloves garlic, crushed
- 425g can diced tomatoes
- 1 litre chicken or vegetable stock
- 1 teaspoon dried oregano
- 1 cup Greek-style natural yoghurt, for serving
- 2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
- coriander leaves and freshly ground black pepper, for serving
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