zoom Summer corn tortilla soup
  • Save to your scrapbook
  • Save to your scrapbook

    Summer corn tortilla soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Summer corn tortilla soup

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 4

    Ingredients

    1 tbsp garlic infused oil
    1 bunch salad onions, finely chopped, greenest parts kept separate
    2 sweetcorn cobs, kernels stripped
    2 tsp Santa Maria Latin American Kitchen Original Fajita Medium seasoning
    225g pack Waitrose Pome Dei Moro Tomatoes, finely chopped
    500ml Cooks’ Ingredients Vegetable Stock
    2 corn and wheat tortillas
    400g can black beans, drained and rinsed
    1 ripe avocado, chopped, to serve
    1 lime, in wedges, to serve
     

    Method

    1. Heat the oven to 200°C, gas mark 6. Heat 2½ tsp oil in a saucepan, then add the white and pale green salad onions and corn and cook for 2-3 minutes. Stir in the fajita mix and sizzle for 1 minute more before adding the tomatoes and stock. Boil then simmer for 5 minutes.

    2. Meanwhile, brush the tortillas with ½ tsp oil, then cut into thin strips. Spread over a baking tray and bake for 8 minutes.

    3. Stir the beans into the soup then simmer for 2 minutes till hot throughout. Season and ladle the soup into 4 bowls. Serve with the tortilla strips, avocado, lime and remaining salad onions.

    Cook’s tip For a one-pot chicken meal, fry Waitrose British Chicken Spicy Fajita Breast Strips (until cooked through), then add the corn and follow as above.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary