Nacho Soup


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Mexico, here we come! a tasty tomato-based soup, which is topped with corn chips and cheese.

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Preparation Time: 
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Makes 4 servings
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1/2 cup boiled sweet corn kernels (makai ke dane)
2 cups nachos, refer handy tip
5 big sized ripe tomatoes , cut into quarters
1/4 cup chopped onions
2 tbsp cornflour
1/4 cup grated paneer (cottage cheese)
1/2 vegetarian seasoning cube
1/2 tsp sugar
2 tbsp butter
salt to taste

For The Garnish
2 tbsp boiled sweet corn kernels (makai ke dane)
2 tbsp grated processed cheese

  1. In a pan, add 4 cups of water and tomatoes. Cook till the tomatoes are tender.
  2. Blend in a mixer till smooth and pass through a sieve. Keep aside.
  3. Heat the butter in a pan, add the onions and sauté till they turn translucent.
  4. Mix the cornflour in ½ cup of water.
  5. Add the cornflour mixture and tomato purée to the pan and bring to a boil.
  6. Add the paneer, corn, seasoning cube, sugar and salt and cook for a few minutes.
  7. Just before serving, add the nochos and top with corn and cheese.
  8. Serve hot.

Handy tip:

  1. Nachos are deep-fried flour triangles that are readily available in the market under various brand names.
RECIPE SOURCE : CornBuy this cookbook
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