Crispy Tortilla Soup

Prep time: 40 mins | Serves: 4

Ingredients: ‍ ‍

For the Soup:

• 20g olive oil

• 150g onion, finely chopped

• 10g garlic, minced

• 5g smoked paprika

• 5g ground cumin

• 3g chilli powder

• 400g chopped tomatoes (tinned)

• 750g chicken stock

• 200g cooked chicken, shredded

• 100g sweetcorn

• 100g black beans (drained weight)

• 6g sea salt

• 2g freshly ground black pepper

For the Crispy Tortillas:

• 4 corn tortillas (approx. 160g), sliced into strips

• 20g vegetable oil

• 2g sea salt

To Finish:

• 1 avocado (approx. 150g), diced

• 80g sour cream

• 50g cheddar cheese, grated

• 20g fresh coriander, chopped

• 1 lime (approx. 40g juice), cut into wedges

Method:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent.

2. Add the garlic, smoked paprika, cumin and chilli powder. Cook for 1–2 minutes until fragrant.

3. Pour in the chopped tomatoes and chicken stock, stirring well to combine.

4. Bring to a simmer and cook for 15 minutes to allow the flavours to develop.

5. Add the shredded chicken, sweetcorn and black beans. Simmer for a further 10 minutes until everything is heated through and the soup is rich and slightly thickened. Season with salt and pepper.

6. Meanwhile, heat the vegetable oil in a frying pan. Add the tortilla strips and fry for 2–3 minutes until golden and crisp. Remove and drain on kitchen paper, then sprinkle lightly with salt.

7. To serve, ladle the hot soup into bowls. Top with crispy tortilla strips, diced avocado, a spoon of sour cream, grated cheese and fresh coriander.

8. Serve with lime wedges on the side for squeezing over.

Storage:

Store the soup in an airtight container in the refrigerator for up to 3 days. Keep toppings separate and add fresh when serving. Suitable for freezing (soup only) for up to 1 month.