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mexican vegetable soup

Crisp tortilla chips act as croutons in this hearty Mexican vegetable soup which is found throughout Mexico. Add cheese to melt in, if you wish.
SERVES 4
  • 2 tbsp vegetable or extra virgin olive oil
  • 1 onion, chopped finely
  • 4 garlic cloves, chopped finely
  • ¼- ½ tsp ground cumin
  • 2-3 tsp mild chili powder
  • 1 carrot, sliced
  • 1 potato, diced
  • 1½ Cups diced fresh or canned tomatoes
  • 1 zucchini, diced
  • ¼ small cabbage, shredded
  • 4 cups vegetable or chicken bouillon or water
  • the kernels from 1-2 corn cobs or 1 cup canned corn
  • about 1o green beans, cut into bite-size lengths
  • salt and pepper
  • to serve
  • 4-6 tbsp chopped fresh cilantro
  • salsa of your choice or chopped fresh chile, to taste tortilla chips

mexican vegetable chicken soup

method:

1. Heat the oil in a heavy-based pan. Add the onion and garlic and cook for a few minutes until softened, then sprinkle in the cumin and chili powder. Stir in the carrot, potato, tomatoes, zucchini, and cabbage and cook, stirring occasionally, for 2 minutes.

2. Pour in the bouillon. Cover and cook over medium heat for about 20 minutes until the vegetables are tender.

3. Add extra water if necessary, then stir in the corn and green beans, and cook for another 5-10 minutes or until the beans are tender. Season with salt and pepper to taste, bearing in mind that the tortilla chips may be salty.
4. Ladle the soup into soup bowls and sprinkle each portion with fresh Cilantro. Top with a spoon of salsa, then add a handful of tortilla chips.

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Categories: SOUP
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