Zesty Tomato And Corn Tortilla Soup Recipe

About this recipe

Zesty Tomato and Corn Tortilla Soup is a vibrant, garden-fresh dish that brings comfort and joy to any table. Packed with tangy tomatoes, sweet corn, and aromatic spices, this Mexican-inspired soup is designed to satisfy your cravings for a hearty yet wholesome meal. Perfect for Jain and diabetic-friendly diets, it's a crowd-pleaser that pairs beautifully with crispy tortilla strips for a budget-friendly meal. Enjoy the balance of fresh flavors and warm spices in every spoonful, making it the ideal solution for those seeking comfort and health. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 G Fresh Vine Tomato 500g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 100 G Trs Ground Cumin Jeera Powder
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 100G Trs Chilli Powder 100G

Instructions

1. 1. Heat olive oil in a large pot over medium heat. Add asafoetida, cumin powder, and smoked paprika, stirring for 30 seconds until fragrant.
2. 2. Add chopped tomatoes, red bell pepper, green bell pepper, and shredded cabbage to the pot. Cook for 5-7 minutes until the vegetables soften slightly.
3. 3. Stir in the cooked sweetcorn and pour in the vegetable stock. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes to blend the flavors.
4. 4. While the soup simmers, preheat the oven to 180°C. Cut the corn tortillas into strips, spread them on a baking tray, and bake for 5-7 minutes until crisp and golden.
5. 5. Once the soup is cooked, add lime juice and salt to taste. Stir well and remove the pot from heat.
6. 6. Ladle the soup into serving bowls, top with crispy tortilla strips, and garnish with freshly chopped coriander leaves. Serve warm and enjoy.