Filter
Reset
Sort ByRelevance
J_Andrews
Mexican bean corn soup
Also try this delicious Mexican bean corn soup
Share
Tweet
Pin
Whatsapp
Print
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
-
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.
-
Scoop the beans and corn through and heat without cooking.
-
Spoon the soup into warm bowls or plates. Sprinkle any spring onion or coriander and serve the tortilla chips.
-
20 minLunchroll bread, red kidney beans, tomatoes, cucumber, cheese, orange pepper dressing,kidney bean salad with pistol
-
5 minLunchBrown bread, halvanaise, smoked chicken fillet, sweet vegetable cucumber, pickles,biplane chicken cucumber
-
20 minLunchbaguette, olive oil, deep-frozen garden beans, garlic, fresh mint, lemon, parma ham, raw ham, (buffalo) mozzarella,crostini with mozzarella, broad beans and parma ham
-
35 minLunchminced beef, onion, shallot, garlic, white bread crumbs, cumin powder (djinten), cinnamon powder, cayenne pepper, olive oil, full yogurt, garlic, fresh fresh mint, frozen fresh mint, paprika,köfte with yoghurt mint sauce
Nutrition
390Calories
Sodium0% DV0g
Fat38% DV25g
Protein32% DV16g
Carbs7% DV22g
Fiber0% DV0g
Loved it