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Mexican nachos soup
Mexican nachos soup

Before you jump to Mexican nachos soup recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

Ingesting healthy foods tends to make all the difference in how we feel. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones plays a part in a more balanced feeling. A salad tends to make us feel better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough if it is snack time. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Whole grain meals are an excellent choice for a fast healthy snack. A piece of whole wheat toast, for example is a great snack in the early morning. Eating on the run can be healthier with whole fiber chips and crackers. Selecting whole grain snacks is always far better than eating the processed grains we commonly obtain in our grocery stores.

A large variety of instant health snacks is easily available. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to mexican nachos soup recipe. You can cook mexican nachos soup using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Mexican nachos soup:
  1. Get 1 cup boiled sweet corn kernels
  2. You need 4 cup chopped tomatoes
  3. Provide 2 tbsp butter
  4. You need 1 1/2 tsp chopped garlic
  5. Use 1/4 cup chopped onions
  6. Use 1 tbsp cornflour
  7. Get 2 tsp red chilli flakes
  8. Use 2 tsp sugar
  9. Get to taste Salt
  10. Get 1 cup nachos broken into pieces
  11. Provide 2 tbsp processed cheese
Instructions to make Mexican nachos soup:
  1. Combine cornflour and half cup water in a deep bowl and mix well.
  2. Combine 2 cups water and tomatoes in a deep non stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely and blend in a mixer till smooth.
  3. Strain tomato pulp using strainer and keep aside.
  4. Heat butter in a deep non stick pan, add garlic and onions and sauté on a medium flame for 1-2 minutes.
  5. Add tomato pulp and cornflour- water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add corn, chilli flakes, sugar and salt, mix well and cook for another 2 minutes. Keep aside.
  7. Just before serving, pour equal quantity of soup into individual bowls and sprinkle broken nachos and cheese over it.
  8. Serve immediately..

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