Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer


Full written recipe for Mexican Tomato & Corn Soup Prep time: 10-15 minutes Cooking time: 10-15 minutes Serves: 4-5 people For salsa (Pico De Gallo): Ingredients: • Tomatoes 3 medium size (chopped) • Onions 2 medium size (chopped) • Less spicy green chillies 2-3 nos. (chopped) • Lemon juice 1 tbsp • Olive oil 2 tbsp • Salt to taste • Black pepper powder a pinch • Fresh coriander 2 tbsp (roughly chopped) Methods: • Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup. For tomato corn soup Ingredients: • Tomatoes 8-10 medium size • Oil 1 tbsp • Onions ½ cup (chopped) • Garlic 2 tbsp (chopped) • Powdered spices: 1. Red chilli powder 1 tbsp 2. Coriander powder ½ tbsp 3. Jeera powder ½ tbsp • Hot water as required • Salt to taste • Black pepper powder a pinch • Oregano 1 tsp (optional) • Coriander stems 1 tbsp (finely chopped) • Green chillies 1-2 nos. (finely chopped) • Sweet corn ½ cup • Boiled rajma ½ cup (red kidney beans) • Vegetable stock / water 750 ml – 1 liter • Sugar 1 tsp • Lemon juice to taste • Fresh coriander a handful For assembly: Nachos • Cheese • Salsa (Pico De Gallo) • Fresh coriander Methods: • Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée. • Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent. • Further add garlic and continue to cook on medium flame for 2-3 minutes. • Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning. • Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree. • Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes. • Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending on how thick or thin you want your soup to be. • Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame. • Once the soup is cooked, add lemon juice and fresh coriander, the soup is ready! • Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately. The Music I use in All my videos – (Best for independent creators) Follow us on all platforms: Facebook – Instagram – Twitter – Follow my personal handles here: (Chef Sanjyot Keer) Facebook – Instagram –





  1. What’s up guys! Mexican food is really close to our plat and I keep receiving a lot of requests for Mexican recipes. Whenever I prepare international cuisines I keep in mind the palat of my audiences and also the ingredients which we usually get easily. So expect a lil bit of desi-ness in this recipe like the processed cheese instead of the crumbly cheese Mexicans use, also I have not used jalapeños and instead used our green chillies.
    The soup is so flavorful and at the same time is a wholesome meal. Do try the recipe and let me know how did you like it. Cheers!

  2. Just made it for my Family, everyone loved it. I never post comments in YouTube, everyone in the family loved it so much…Tried so many mexican soups through these years, this turned out to be the best mexican soup we ever tasted. Thank you for sharing this Amazing Receipe!


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