Tortilla Soup

Mexican tortilla soup with tomato-chilli broth, black beans and crisp tortilla strips.

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Toasting the dried chilli and frying the blended tomato base deepen the soup before the stock is added.

Ingredients

• 6 corn tortillas (cut into thin strips)
• 4 tbsp neutral oil
• 1 dried ancho or pasilla chilli (stemmed and seeded)
• 500 g ripe tomatoes
• 0.5 onion (chopped)
• 3 garlic cloves
• 1.2 litres chicken or vegetable stock
• 240 g black beans (drained, optional)
• 1 tsp dried oregano
• 1 avocado (diced)
• 1 lime (cut into wedges)
• 20 g fresh coriander
• 80 g crumbled cheese (optional)

Step-by-step method

1. Heat 2 tablespoons oil in a frying pan and fry the tortilla strips in batches until crisp and golden. Drain on kitchen paper.
2. Toast the dried chilli in a dry saucepan for about 20 seconds per side until fragrant, then cover with hot water for 10 minutes to soften.
3. Blend the softened chilli with the tomatoes, onion and garlic until smooth.
4. Heat the remaining oil in a soup pot and carefully add the tomato mixture. Cook for 7–8 minutes until it darkens and thickens.
5. Add the stock, oregano and beans if using. Simmer uncovered for 15 minutes.
6. Taste and season, then divide the hot soup among bowls.
7. Top with crisp tortilla strips, avocado, coriander and cheese and serve with lime wedges.