Mexican Soup

Ingredients

• 2 Cornitos Tortillas Wrap
• 1 pack Cornitos Nachos
• 50gms- Cornitos Jalapenos
• 200gms- Sweet Corn
• 2 Pouch Tomatos Puree
• 150gms- Red Kidney Beans
• 250gms- Red, Yellow And Green Capsicum
• 100gms- Onion
• 5 To 6 Cloves Garlic
• 150gms- Carrot
• 2tsp Cumin Powder
• 2tsp Olive Oil
• Salt to taste
• Black Pepper Powde(As Per Taste)
• 10gm Seasoning (Oregano & Chili Flakes)

Method

• Heat oil in a heavy bottom pan.
• Add chopped garlic and let it let it cook till it’s golden and releases flavor.
• Add chopped onion and let it cook for a while, till it gets translucent.
• Add diced carrot and let it cook, after 1 to 2 minutes add the chopped bell peppers and sauté it for 2 minutes.
• Add chopped jalapenos.
• Let the veggies combine so that they release their entire flavor.
• Add boiled and mashed Red kidney beans and let it combine well with all the ingredients and cook for 1 minute.
  Add tomato puree and season well with salt, black pepper and taco seasoning.
• Add approx 500 ml water cover and simmer it for 5 to 6 minutes, let all the ingredients combine well and all allow it to thicken.
• Garnish with chopped coriander.

FOR TORTILLA WRAP

• Take the tortilla wrap and cut into strips and season well with oil, black pepper and seasoning.
• Bake in the preheated oven for 2 to 3 minutes at 165F

PLATING TECHNIQUES

• Pour the soup in a soup bowl and serve with nachos and prepared Tortilla wrap crispies .