Tortilla Soup

I have been intrigued by tortilla soup for quite a while now. I love Mexican flavours, but am not a huge fan of tomato based 'broths'. Since it is #SoupWeek, it seemed like the perfect time to give tortilla soup a go and boy am I glad I did. It was super tasty, fresh, and had the right amount of kick from a couple of finely diced jalapeños. Easy and inexpensive, I will definitely be making this again.

Serves 6

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

1 small brown onion, thinly sliced

1 medium green capsicum, diced
1⁄4 cup sliced, pickled jalapeños (or 2 whole), diced
4 cloves garlic, minced
1⁄4 tsp chilli powder (optional)
800 g can whole, peeled tomatoes
4 cups salt-reduced vegetable stock
1 tbsp ground cumin
1 cup corn kernels
400 g can black beans, rinsed and drained
2 cups baked corn chips, crushed
1⁄2 cup chopped fresh coriander, plus extra to garnish
1 lime, juiced

Method: 

1. Preheat a large, heavy-based pot over medium heat.
2. Add the diced onion, capsicum and jalapeños and sauté until the onion is translucent - about 5 minutes. If the vegetables starts to stick, add a splash of the stock or water.
3. Add the garlic, chilli powder and cumin, and sauté for a further minute.
4. Crush the tomatoes with your hands as you add them to the pot, along with any remaining juice in the can. Fill the empty can with vegetable stock and add this to the pot.
5. Add half of the crushed corn chips, cover, and bring to a boil.
6. Once boiling, lower the heat to a simmer, add the beans and corn, and cook for a further 5 minutes. Stir through the coriander and lime juice and taste for seasoning.
7. Serve with a sprinkle of crushed corn chips and some chopped coriander.