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Preparation Time : 15
Cook Time : 15
Total Time : 30
3 small sourdough round bread or loaf
3 cups veg stock
3-4 garlic cloves chopped fine
1/2 onion chopped fine
1 pack mushrooms chopped
1 cup par-boiled or frozen and thawed corn kernels
1 tomato chopped fine
1 tbsp red chili flakes
1 green chili chopped fine
1 can black kidney beans
1/4 cup chopped coriander leaves
1 cup grated pepper jack cheese
1/2 cup of cooked rice
1 tsp salt or to taste
1-2 Mexican adobo chili
1 tbsp olive oil
1 tsp lemon juice
1 cup tortilla chips
Heat oil in kadhai.
Add chili flakes and green chili.
Add onions and garlic and stir fry till color changes.
Add mushrooms and corn. Stir fry for few minutes.
Add tomato and cook till tomato is soft.
Add adobo chili, beans, stock, and bring to a boil.
Add cooked rice, salt, and grated cheese.
Finally add chopped coriander leaves and squeeze lemon juice.
Cut a small wedge in the center of the bread and remove the soft internal bread. Ladle the soup in the hollow cavity of sourdough bread.
Serve soup topped with Tortilla chips.
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