Tag: mexican cuisine

I love this month, the climate is pleasant and as the year comes to an end, it’s time for some celebrations and parties. Winter calls for hot soups and crispy fries. Continuing with my Mexican Cuisine, today I present to you  Spicy Chipotle Chili Corn Soup. It’s delicious and guilt free. Believe me, I tried to do with less cream and it tastes equally good.

I have used SPRIG chipotle adobado sauce. It is awesome in taste, with an earthy and smoky feel ! One can in use it in a wide range of dishes.  You can find this chipotle adobado sauce here

Do check out my other Mexican dish. You can pair both of these together for dinner.  Spanish Rice is here.

Spicy Chipotle Chili Corn Soup

Ingredients :

• 1 onion

• 1 tbsp olive oil

• 1 1/2 cup corn kernels

• 3 cloves garlic

• 1 tsp Sprig Chipotle Adobado Sauce

• 1/2 tsp chilli flakes

• 1/4 tsp pepper powder

• 1 red bell pepper

• 2 tbsp fresh cream

• 4 cups stock

• salt to taste

Method:

1. Roast the pepper and keep it aside to cool.

2. When it is cool, blend it with cream and keep aside.

3. Take olive oil in a pan. Add onions and saute for 3 to 4 minutes

4. Add garlic, chilli flakes and chipotle adobado sauce to it.Now, add the corn kernels to it. Saute for two minutes.

5. Add pepper powder, salt  and stock . Let boil. Put the bell pepper to it  and give a stir.

6. Remove from fire and let cool.

7. Blend to a puree.

8. Pass the puree through a sieve.

9. Put the filtrate in a pan and boil.

10. Delicious soup is ready to serve.

Evergreendishesdev

Spicy Chipotle Chili Corn Soup

A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Soup

Cuisine: Mexican

Calories: 150

Ingredients Method Notes

Ingredients

  

• 1 onion cut into pieces
• 1 tbsp olive oil
• 3 cloves garlic chopped
• 1/2 tsp chilli flakes
• 1 tsp sprig chipotle adobado sauce
• 1 1/2 cup sweet corn kernels
• 1/2 tsp pepper powder
• salt to taste
• 4 cup stock
• 1 red bell pepper
• 1 tbsp fresh cream

Method

 

1. Roast the bell pepper and allow it to cool
2. Blend it to a sauce along with cream and keep it aside.
3. Take olive oil in a pan. Add onions and saute it for two to three minutes.
4. Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
5. Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
6. Allow to cool.
7. Blend it to a puree.
8. Pass it through a sieve.
9. Put the filtrate in a pan and boil.
10. Delicious soup is ready to serve.

Notes

• More cream ( one more cup)  can be added to it. I have avoided using excess fat.
• If the red bell pepper is not available, use the green one.
• I have used frozen corn, hence, they cook quickly.

 

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