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J_Andrews
Mexican bean corn soup
Also try this delicious Mexican bean corn soup
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Ingredients
- 2 tablespoon peanut oil
- 2 tablespoon olive oil
- 1 clove garlic shredded
- 150 salami in cubes
- 150 chorizo
- 1 chicken broth with meat à 350 ml
- Beef broth with meat à 350 ml
- 1 tablespoon chili sauce
- 1 teaspoon Tabasco
- 400 Red beans rinsed, drained, canned
- 200 maize rinsed, drained
- 1 spring / forest onion in rings
- 3 twig fresh coriander coarsely chopped
- 30 gram tortilla chips natural
Kitchen Stuff
Directions
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Heat the oil in a soup pan or wok. Fry the onion, the garlic and the salami.
-
Pour the stock, diluted with water according to the instructions on the package, and add the chili sauce or tabasco. Cook for 2 minutes.
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Scoop the beans and corn through and heat without cooking.
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Spoon the soup into warm bowls or plates. Sprinkle any spring onion or coriander and serve the tortilla chips.
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Nutrition
390Calories
Sodium0% DV0g
Fat38% DV25g
Protein32% DV16g
Carbs7% DV22g
Fiber0% DV0g
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