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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 4 - 5 cloves of garlic
- 1 Handful fresh oregano
- 1 Handful fresh coriander (plus some more for serving)
- 1 Red Chillie(s)
- 1 onion, peeled and halved
- 2 limes, zest
- 1 Teaspoon ground cumin
- 1 Tablespoon olive oil
- 1 Litre chicken stock
- 2 limes, juice
- corn from 2 large corn cobs
- Shredded Chicken Recipe
- 1 Punnet heirloom tomatoes, halved
- 2 spring onions, thinly sliced
- 1 red capsicum, diced
- 1 - 2 sliced Avocado (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 Thermomix bowl and chop for 5 seconds on speed 6.
Sauté for 5 minutes at Varoma temperature on speed 1.
Add remaining soup ingredients except corn.
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.