Mexican Tomato & Corn Soup
Enjoy the vibrant flavors and nutritious benefits of this Mexican Tomato & Corn Soup—a perfect blend of health and taste!

1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Antioxidants: Tomatoes and sweet corn are high in antioxidants that help protect the body from oxidative stress.
Supports Digestive Health: High fiber content aids in digestion and promotes gut health.
Boosts Immunity: Tomatoes and coriander are rich in vitamins and minerals that support a healthy immune system.
Heart Health: The fiber, potassium, and antioxidants in this soup contribute to heart health.
Low in Calories: A great option for a filling, low-calorie meal.
150 kcal
in 360g
Protein:
6g
Fats:
5.2g
Carbs:
24g
Cholesterol:
0mg
Sodium, Na:
340mg
Potassium, K:
400mg
Dive into a bowl of Mexican Tomato & Corn Soup, a delightful blend of fresh tomatoes, sweet corn, and hearty kidney beans. This soup is not only rich in flavors but also packed with nutrients that make it a wholesome choice for any meal. Perfect for a light lunch or dinner, this vibrant soup is topped with crunchy nachos, zesty salsa, and a sprinkle of cheese for a touch of indulgence.
Ingredients
4
13 pieces Tomatoes
2 pieces Onions
3 pieces Spicy green chilies
1 tablespoon Lemon juice
2 tbsp Olive oil
Salt as per taste
1 pinch Black pepper powder
2 tbsp Fresh coriander
1 tablespoon Oil
half cup Chopped onions
2 tbsp Chopped garlic
1 tablespoon Red chili powder
0 tablespoon Coriander powder
0 tablespoon Jeera powder
Water as required as per needed
1 teaspoon Oregano
1 tablespoon Finely chopped coriander stems
2 pieces Chopped green chilies
half cup Sweet corn
half cup Boiled rajma
three quarters liter Vegetable stock / water
1 teaspoon Sugar
1 piece Lemon Juice
Fresh coriander as per needed
Tips
Blend the soup after cooking and return it to the pot for a creamy texture.
Modify the amount of green chilies and red chili powder based on your heat preference.
Directions
Combine chopped tomatoes, onions, green chilies, lemon juice, olive oil, salt, black pepper, and fresh coriander in a mixing bowl. Mix well and refrigerate until ready to serve.
Wash and quarter the tomatoes. Blend them into a fine purée in a grinding jar.
Heat oil in a wok or stock pot over medium heat. Add chopped onions and cook until translucent.
Add chopped garlic and sauté for 2-3 minutes.
Lower the heat and add red chili powder, coriander powder, and jeera powder. Cook for 2-3 minutes, adding hot water if necessary to prevent burning.
Strain the tomato purée and add it to the wok. If you prefer a chunky soup, you can skip straining.
Season with salt, black pepper, and oregano (if using). Stir well and cook for 1-2 minutes.
Add finely chopped coriander stems and green chilies, stir, and cover. Cook on medium flame for 5 minutes.
Incorporate sweet corn, boiled rajma, and vegetable stock. Adjust the quantity of stock to your desired soup thickness.
Taste and adjust seasoning. Add sugar to balance the tanginess of the tomatoes. Stir and cook for 7-8 minutes on medium flame.
Add lemon juice and fresh coriander. Your soup is ready!
Ladle the hot soup into bowls. Top with crushed nachos, a dollop of salsa, and a sprinkle of cheese. Garnish with fresh coriander leaves. Serve immediately.
Notes
Individuals with a tomato allergy or sensitivity should avoid this recipe.
Those on a low-sodium diet may need to adjust the amount of added salt and use low-sodium vegetable stock.
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