Mexican bean corn soup

Name: Mexican bean corn soup
Total time: 20 min
Yield: 4
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

Also try this delicious Mexican bean corn soup

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

1 blender
1 high glass dish (capacity 2.5 liters)

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.