Mexican tomato soup with corn chips and yoghurt drizzle
Meat
30 Min
medium
4 People
Rating starstarstarstar_borderstar_border
Tomato soup with a Mexican twist topped with avocado, fresh cherry tomatoes and a yoghurt and mint drizzle. Served with a side of corn chips.

No pork option - replacement is beef mince.
1. Heat a large saucepan with 1 tbsp oil over medium heat. Roughly chop and add onion, capsicums, potatoes and crushed garlic as you go. Cook for 4-5 minutes until softened.

2. Add 3 tsp paprika and 1 tsp cumin, stir well. Pour in tomato passata and 1 Litre water (1 1/2 bottle). Cover and simmer for 15-20 minutes.

3. Quarter cherry tomatoes and dice avocado. Blend picked mint leaves (use to taste) with yoghurt using a stick mixer (reserve for soup). Season to taste with salt and pepper. Place all at the table.

4. Remove corn from cob (see notes) and dice cacciatore.
Heat a large frypan with 1 tbsp oil over medium-high heat. Add cacciatore and corn kernels, cook for 4-5 minutes or until golden.

5. Blend soup until smooth using stick mixer. Add more water if needed. Season to taste with salt and pepper.

6. Serve soup in bowls with a side of corn chips (see notes). Top the soup with cherry tomatoes, avocado and yoghurt drizzle to your own taste.

Notes:
Quarter corn cob and cook separately if preferred for the kids. You can also leave the kernels fresh and use as a topping.

Spread corn chips over a lined tray and top with grated cheese. Warm in the oven for 5 minutes or until cheese is melted.

No pork option - cacciatore is replaced with beef mince‚Ä®.
Cook in the frypan for 5-6 minutes, adding corn kernels, 1 tsp cumin and 1/2 tsp smoked paprika for the last 2 minutes (increase the spice if desired).
Brown onion 1
Red capsicums 2
Medium potatoes 2
Garlic 3 cloves
Tomato Passata 1 jar (700ml)
Cherry tomatoes 1 punnet
Avocado 1
mint 1/3 bunch
Natural yoghurt 1/3 tub (165g)
Corn cob 1
Cacciatore 1
Corn chips 1 bag

From your pantry:
oil (for cooking), salt, pepper, ground paprika + cumin