Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe
Total Time: 25 minutes
Cuisine: Mexican
Ingredients:
- yellow bell pepper (capsicum)
- salt
- red bell pepper (capsicum)
- cumin powder (jeera)
- paprika powder
- coriander (dhania) leaves
- leek
- tomato charred
- cloves garlic
- virgin olive oil
- coriander (dhania) leaves
- onion
- lemon
- rajma (large kidney beans)
- sweet corn
- green bell pepper (capsicum)
- tortillas chips
Instructions:
- To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto
- Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides
- Likewise, also char the garlic cloves and keep aside
- Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside
- Heat oil in a pan, add the leek and the onions, saute until it turns translucent
- Add the red, yellow and green bell peppers and saute for a minute
- Add the boiled corn and red kidney beans and mix well
- Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well
- Add in 4 cups of water, simmer for 10 minutes and switch off the flame
- Garnish with lemon juice, coriander leaves and few tortilla chips on top
- Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner