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Explore Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer with 436,204 views, 14,120 likes, and 450 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Mexican Tomato & Corn Soup Prep time: 10-15 minutes Cooking time: 10-15 minutes Serves: 4-5 people For salsa (Pico De Gallo): Ingredients: • Tomatoes 3 medium size (chopped) • Onions 2 medium size (chopped) • Less spicy green chillies 2-3 nos. (chopped) • Lemon juice 1 tbsp • Olive oil 2 tbsp • Salt to taste • Black pepper powder a pinch • Fresh coriander 2 tbsp (roughly chopped) Methods: • Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup. For tomato corn soup Ingredients: • Tomatoes 8-10 medium size • Oil 1 tbsp • Onions ½ cup (chopped) • Garlic 2 tbsp (chopped) • Powdered spices: 1. Red chilli powder 1 tbsp 2. Coriander powder ½ tbsp 3. Jeera powder ½ tbsp • Hot water as required • Salt to taste • Black pepper powder a pinch • Oregano 1 tsp (optional) • Coriander stems 1 tbsp (finely chopped) • Green chillies 1-2 nos. (finely chopped) • Sweet corn ½ cup • Boiled rajma ½ cup (red kidney beans) • Vegetable stock/water 750 ml - 1 litre • Sugar 1 tsp • Lemon juice to taste • Fresh coriander a handful For assembly: • Nachos • Cheese • Salsa (Pico De Gallo) • Fresh coriander Methods: • Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée. • Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent. • Further add garlic and continue to cook on medium flame for 2-3 minutes. • Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning. • Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree. • Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes. • Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be. • Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame. • Once the soup is cooked, add lemon juice and fresh coriander, soup is ready! • Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately. The Music I use in All my videos - https://bit.ly/3g4OjmW​​​​ (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq​​​​ Instagram - https://goo.gl/rK6wFS​​​​ Twitter - https://goo.gl/lDfrrQ​​​​ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N​​​​ Instagram - https://goo.gl/ayTNL​​

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