Fiery Mexican party soup with corn and mushrooms
easy
25 mins
25 mins
Ingredients
- 2 Onions
- 1 Garlic clove
- 500 g cherry tomatoes
- 200 g small mushrooms
- 2 TABLESPOONS Olive oil
- 1 Bag of soups base for Mexican tomato soup
- 1 can(s) (425 ml) strained tomatoes
- 2 can(s) (425 ml each) Vegetable corn
- 8 green peppers (approx. 15 g each; jar)
- 3 Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Cumin
- 7-10 Tbsp Sugar
- 30 g Gouda cheese
- 75 g Tortilla Chips natural
- 150 g Fresh cream
Directions
- 1
Peel and finely dice the onions and garlic. Wash and halve the tomatoes. Clean, clean and halve the mushrooms. Heat oil in a pot. Brown onions, garlic, tomatoes and mushrooms.
- 2
Add 1 litre cold water and strained tomatoes, stir in the contents of the bag and bring to the boil. Drain the corn in a sieve. Remove the stalks of the pepperoni, cut the pods into diagonal pieces. Clean, wash and finely chop the spring onions. Add the corn, peppers and spring onions, except for a little to garnish, to the soup and simmer for about 5 minutes, stirring from time to time. Season with salt, pepper, cumin and 1 pinch of sugar. Grate cheese. Pour soup into an ovenproof bowl, sprinkle chips and cheese on top. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) until the cheese has melted.
- 3
Season with salt, pepper, cumin and 1 pinch of sugar. Grate cheese. Pour soup into an ovenproof bowl, sprinkle chips and cheese on top. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) until the cheese has melted. Sprinkle the soup with the remaining spring onion and dust with cayenne pepper. Add crème fraîche
- 4
With 8 people:
Nutrition Facts
260 kcal
28 g
13 g
8 g
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