Ingredients: Tomatoes - charred, cloves Garlic, cup Rajma (Large Kidney Beans) - boiled, cup Sweet corn - boiled, Leek - finely chopped, cup Yellow Bell Pepper (Capsicum) - finely chopped, cup Red Bell pepper (Capsicum) - finely chopped, cup Green Bell Pepper (Capsicum) - finely chopped, Onion - finely chopped, teaspoon Cumin powder (Jeera), teaspoon Paprika powder, tablespoon Lemon juice, Tortillas - chips for garnish, teaspoon Coriander (Dhania) Leaves, sprig Coriander (Dhania) Leaves - for garnish, tablespoons Extra Virgin Olive Oil, - to taste, Vegetarian diet
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.