Cream of tomato and corn soup - Mexican recipe

Cream of tomato and corn soup – Mexican recipe

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Pulses (a type of legume) contain the most fiber of all legumes. For people who find these foods cause bloating, we recommend adding herbs that help with digestion, such as cumin or fennel. Get ready.

material: (For 5 people)

  • 2 tablespoons olive oil
  • 1 onion
  • 1 cup chicken or vegetable soup
  • 5 red tomatoes
  • 200g tomato concentrate
  • Canned corn 300g
  • 6 tablespoons cooked black beans (optional)
  • 2 sprigs of fresh coriander
  • Chili powder appropriate amount
  • taste with salt

preparation

Peel and chop the onion, then add it to the pot with the oil over medium heat. Fry the onions until soft.

Boil a large pot of water, and once it boils, soak the tomatoes for a while. Remove immediately and let cool. Peel the tomatoes and remove the seeds.

Drain 300 g of canned corn and puree until a fine puree is obtained.

Once the onions are soft, add the peeled tomatoes, tomato paste and corn puree. Fry for a few seconds along with the onions.

Add the broth and simmer everything over medium heat for about 10 minutes. Blend until creamy.

Add salt and chili powder to taste. Add chopped cilantro and cooked black beans.

Please enjoy warm. (heat again at °C)Acerola if desired.

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