Prawn and chocolate tortilla soup

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
1 onion, chopped
1 red bell 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 whole-kernel corn
450 g crushed tortilla chips
450 g medium fresh prawn, peeled and deveined
Sour cream, for garnish

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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