Spiced Mexican Tomato & Corn Soup - Urban Provider Cooking School

Name: Spiced Mexican Tomato & Corn Soup - Urban Provider Cooking School
Ingredients: 4 tbsp (80ml) extra virgin olive oil; 900g ripe tomatoes, halved; 1 red onion, cut into 6 wedges; 2 banana chillies (yellow paprika), halved and seeds removed; 2 red paprika, halved and seeds removed; 2 large red chillies, halved and seeds removed (Optional); 4 cloves garlic, finely chopped (Thermomix: peeled only); 2 tbsp extra virgin olive oil; 750ml chicken stock (or vegetable stock); (75g) 3 chipotle chillies in adobo* (reduce to one (25g) or two (50g) chipotle chillies in adobo, if you prefer less spice); 500g fresh or frozen (defrosted) corn kernels; 2 avocadoes; 2 limes; ½ cup coriander leaves

urbanprovider.com.au

Here's a great warming soup to get you through those chilly winter days. If you prefer things a little less spicy, you can leave out the chillies, but

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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 urbanprovider.com.au.

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Ingredients

4 tbsp (80ml) extra virgin olive oil
900g ripe tomatoes, halved
1 red onion, cut into 6 wedges
2 banana chillies (yellow paprika), halved and seeds removed
2 red paprika, halved and seeds removed
2 large red chillies, halved and seeds removed (Optional)
4 cloves garlic, finely chopped (Thermomix: peeled only)
2 tbsp extra virgin olive oil
750ml chicken stock (or vegetable stock)
(75g) 3 chipotle chillies in adobo* (reduce to one (25g) or two (50g) chipotle chillies in adobo, if you prefer less spice)
500g fresh or frozen (defrosted) corn kernels
2 avocadoes
2 limes
½ cup coriander leaves