Texan Soup Pot

(14 votes)
Total Time Icon
Total time: 35 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 20 min
Yield Icon
Enough for 4 people

🍓 Ingredients

2 Garlic cloves finely chopped
2 tablespoons Oil (corn oil) cold pressed
1 Onion red finely chopped
200 milliliters White wine dry
200 grams Corn kernels
10 Tomatoes (bottle tomatoes) seeded small diced
1 liter Vegetable broth or chicken broth strong
1 teaspoon Cumin coarsely ground
1 pinch Cayenne pepper
1 Chili pepper finely chopped
  Herb sea salt
1 tablespoon Coriander greens chopped
1 Avocado sliced
1 Tomato cut into strips
60 grams Parmesan cheese coarsely grated
  Coriander greens a few leaves
  Ground pepper
  Chips (tortilla chips)

🍽 Instructions

Briefly sauté the onions and garlic in the corn oil. Add the white wine and reduce. Add the diced tomatoes, corn kernels, chili pepper, cumin and cayenne pepper, heat and cook over low heat for about 10 minutes.

Pour in the broth, continue to cook for 20 minutes and allow to thicken slightly. Add the coriander, season with herb salt and pepper. For the garnish, sprinkle the Parmesan thinly, in circles about 5 cm in diameter, on a baking sheet lined with baking parchment.

Melt in a preheated oven at 180°C until golden brown. When cool, break the crackers into pieces. Arrange the soup.

Top with avocado slices, tomato strips, parmesan crackers and cilantro as garnish. Serve the tortilla chips separately.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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