Prawn and chocolate tortilla soup

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Ingredients

  • 1 onion, chopped
  • 1 red pepper, diced
  • 1 1/2 tbsps unsweetened cocoa powder
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground red pepper
  • 2 (900 ml) containers chicken broth
  • 1 (400 g) tin diced tomatoes
  • 450 g frozen sweetcorn
  • 450 g crushed tortilla chips
  • 450 g medium fresh prawn, peeled and deveined
  • Sour cream, for garnish
  • 25 g butter

Use imperial measurements

Method

How to make Prawn and chocolate tortilla soup

1) In a large Dutch oven, melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add cocoa, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes.

2) Puree the soup using an emersion blender or hand-held mixer. Add the tortilla chips and add shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.

3) Ladle the soup into serving bowls and top with a dollop of sour cream.

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