Tortilla Soup, Crushed Nacho Chips in Tomato Based Soup
by Tarla Dalal
If you like salsa and nacho chips, then you will love this Tortilla Soup because it combines the pleasures of both treats in one bowlful! This unique Mexican treat features crushed nacho chips in a rich tomato-based soup.
Sautéed onions and juicy sweet corn enhance the flavour and texture of the soup, while a garnish of grated cheese adds to the soup’s appeal. The overall experience is awesome, combining the best of a rich soup with crunchy veggie tidbits and crispy nacho chips. Make sure you sauté the onions in butter because that imparts a special aroma and flavour to this mouth-watering creation.
To make a mini meal, serve with Mexican Tortilla Wrap .
Tortilla Soup, Crushed Nacho Chips in Tomato Based Soup recipe - How to make Tortilla Soup, Crushed Nacho Chips in Tomato Based Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 cups chopped tomatoes
2 cups coarsely crushed nacho chips
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup chopped onions
1/2 tsp sugar
2 tbsp butter
salt to taste
For The Garnish
1/4 cup grated processed cheese
- Method
- Combine the tomatoes and 2 cups of water in a broad non-stick pan, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
- Cool completely, blend in a mixer till smooth. Keep aside.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the tomato pulp, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the corn, sugar and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
- Just before serving, add the nacho chips and serve immediately garnished with cheese.
| Energy | 460 cal |
| Protein | 5.2 g |
| Carbohydrates | 38.8 g |
| Fiber | 4.6 g |
| Fat | 32.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 998.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 44.4 mg |
| Folic Acid | 57.6 mcg |
| Calcium | 87.6 mg |
| Iron | 2.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 74.3 mg |
| Potassium | 363.1 mg |
| Zinc | 0.1 mg |
The soup has a tangy flavour and is little thick then the normal ones we have. Corn is giving a very nice mouthfeel in every sip of the sop. The nacho chips in soup is something new that i tried and i loved it absolutely.