Name: Mexican-style seafood soup recipe
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 1 large carrot, peeled, finely chopped; 2 celery sticks, finely chopped; 300g can corn kernels, drained; 200g jar taco sauce; 1l chicken stock; 500g thawed seafood marinara mix (from the deli); 1 small avocado, stoned, peeled, finely chopped

Mexican-style seafood soup recipe

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Prep Time:

Cook Time:
30 minutes

Total Time:
30 minutes

Quick and vibrant Mexican seafood soup, ready in 30 minutes for a satisfying weeknight meal.

Ingredients:

1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
2 celery sticks, finely chopped
300g can corn kernels, drained
200g jar taco sauce
1l chicken stock
500g thawed seafood marinara mix (from the deli)
1 small avocado, stoned, peeled, finely chopped

Instructions:

In a large saucepan over medium heat, heat the oil until it shimmers. Add the onion, carrot, and celery, stirring occasionally, until the onion softens, about 10 minutes.
Combine the corn, taco sauce, and stock in a pot and bring to a boil. Cover and simmer for 5 minutes until the vegetables are tender. Stir in the marinara mix and cook uncovered for 3 minutes until the seafood turns opaque and is cooked through.
Ladle the soup into bowls, ensuring each one has an equal amount. Garnish with avocado slices and season to taste.

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