Simple Way to Make Award-winning Mexican Corn Soup
Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Mexican Corn Soup. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mexican Corn Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Corn Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mexican Corn Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mexican Corn Soup estimated approx 40 minutes.
To begin with this particular recipe, we have to prepare a few components. You can have Mexican Corn Soup using 18 ingredients and 8 steps. Here is how you cook that.
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How to make Mexican Corn Soup - Corn soup with wonderful flavours of jalapeno and chicken. A creamy, veggie filled soup that's layered with Mexican flavors and sure to satisfy!
Ingredients and spices that need to be Make ready to make Mexican Corn Soup:
- 1 medium onion chopped
- 7 tbspn Sweet corn drained
- 1 medium carrot peeled and finely chopped
- 1 cup boiled chicken shredded
- 2 cloves garlic minced
- 4 cups chicken stock
- 1 jalapeño pepper seeded and minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander seeds
- 2 tbspn chopped fresh coriander
- Salt to taste
- 1/2 tsp Black pepper powder
- 2 tbspn corn flour
- Water as required
- 2 tbspn Oil
- For serving
- Soya sauce
- Chilli sauce
Steps to make Mexican Corn Soup
- Heat 2 tbsps oil in a deep pan. Add onions, garlic and saute for 2 minutes.
- Add carrot along with salt, black pepper powder, coriander powder, cumin powder and mix well. Add 3 cups stock, cover and cook for 2 minutes.
- Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a blender. Add 1 cup cold stock and blend till smooth.
- Pour the stained stock back into the pan add the shredded chicken, puree,1 cup of water and mix well and bring to a boil reduce heat and simmer, uncovered for 10 minutes.
- Now add 3 tbsps sweet corns and mix well.
- Now mix cornflour in a little water, avoiding lump formation, and slowly mix in the soup.
- Add chopped coriander mix well.
- Pour into a soup bowl and serve hot with soya sauce and chilli sauce.
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