On my recent travels which included a pit stop in Houston, I tasted a lot of fresh, delicious Mexican food and this soup was inspired by one made by my dear friend Patti. Unable to source Hominy in Australia (not yet anyway) I played around with just fresh corn and I must say that we loved this...and I hope you will too! Whats more, this will feed an army depending on how many vegetables you chop up to serve with it...and as my army all seem to be returning home, this may just come in handy!
- 4 - 5 cloves of garlic
- 1 Handful fresh oregano
- 1 Handful fresh coriander (plus some more for serving)
- 1 red chilli
- 1 onion, peeled and halved
- 2 limes, zest
- 1 tsp ground cumin
- 1 tbsp olive oil
- 2 chicken thigh fillets, cubed
- 900 g chicken stock
- 2 limes, juice
- 420 g tiinned corn drained or equivalent fresh kernels
- 2 - 3 tomatoes, chopped roughly
- 1 - 2 kumatoes, chopped roughly
- 2 shallots, sliced
- 1 red capsicum, diced
- 1 - 2 avocadoes, sliced (drizzle with lime juice)
- 1/4 cabbage, shredded
- Coriander leaves
- 1 Pack plain corn chips
- Sour cream
Place garlic, oregano, coriander, chilli, onion, zest, cumin and olive oil into TM bowl and chop for 5 seconds on speed 6.
Sauté for 5 minutes at Varoma temperature on speed 1.
Add remaining ingredients except corn and place the squeezed lime skins into TM bowl as well.
Cook for 10 minutes at 100ºC on Reverse + speed soft. Remove lime skins and squeeze well using a slotted spoon.
Add corn and cook a further 4 minutes at 100ºC on Reverse + speed soft.
Serve immediately in large soup bowls, and top with all other ingredients.