I have this feeling that our household is feeling the strain of what has been a rather big year. Everyone is a tad under the weather and Little J is, we think, cutting a new tooth (and waking up hourly overnight as a result). The bags under our eyes grow, as does my reliance on caffeine, and we are definitely counting down the days until we can all take a nice holiday together! In the meantime, though, we are trying to keep healthy and happy. At least in the kitchen – where dinner time is a lovely constant amongst the chaos. Not that it needs to be fancy, though. For this meal was inspired by little more than a tin of condensed soup. We’d had limited sleep the night before, and the littlest member of our family took only a short nap during the day. The change in season had also brought with it a barrage of sniffles and sneezes, and a general lack of energy. But dinner time was fast approaching, so I decided to get creative with that humble tin of soup. And it didn’t take much to turn it from a “plain jane” tomato soup, into something more exciting! Onion, garlic and corn were added, as was a good amount of chilli. Blended until smooth, then finished with beans and more corn. And more chilli. Topped with all the good stuff too – avocado, coriander, sour cream and spring onions. Served alongside some cheese-topped corn chips that we’d oven baked for 10 minutes or so. Who says canned soup has to be boring!! Mexican-inspired soup (serves 2 – 3)
- 1 red onion, diced
- 2 cloves garlic, crushed
- 2 corn cobs, kernels removed
- 2 red chillies, sliced
- 1 300g tin of condensed tomato soup (+ 1 tin of water)
- 1 tsp chilli powder
- 1 tin 4-bean mix, drained and rinsed
- Toppings: avocado, sour cream, coriander, spring onions
- Sautee onion and garlic in a little olive oil in a medium saucepan until soft.
- Add half of the corn kernels, chillies, soup and water. Bring to a gentle simmer and cook for 10 minutes or so. Blend until smooth.
- Add the remaining corn, chilli powder and beans, and stir to combine. Heat through, and season to taste.
- Divide among serving bowls, and top with avocado, sour cream, coriander and spring onions (or a selection of these!)
What about you? Do you like to jazz up the humble tinned soup?
One thought on “Mexican-inspired soup”
That DOES look good … and easy!
I like to add fresh parmesan cheese to the top of minestrone 🙂