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Heat olive oil in a large saucepan and add the onions, chili and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Mexican spice mixture, sweetcorn and potatoes. Cover the ingredients with the chicken stock and cook for 20 minutes.
In the meantime, chop the pancetta and fry in a pan until crispy. Use a paper towel to soak up any excess fat.
After 20 minutes, remove the soup from the heat and blend it with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
Heat olive oil in a large saucepan and add the onions, chili and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add the Mexican spice mixture, sweetcorn and potatoes. Cover the ingredients with the chicken stock and cook for 20 minutes.
In the meantime, chop the pancetta and fry in a pan until crispy. Use a paper towel to soak up any excess fat.
After 20 minutes, remove the soup from the heat and blend it with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
