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Easy Mexican tortilla soup
Serves 4 Starters and mains
Ingredients
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 1tbsp chipotles in adobo, chopped, sauce reserved
- 1tsp coriander seeds,toasted and roughly crushed
- 2tsp cumin seeds, roughly crushed
- 1tsp dried oregano
- 1tsp sweet smoked paprika
- 2 × 400g cans chopped tomatoes
- 250ml good-quality vegetable or chicken stock
- 1 × 400g can black beans, drained and rinsed
- zest and juice 1 lime
To serve
- sliced avocado
- tortilla chips
- grated Monterey Jack or cheddar, or crumbled feta (if preferred)
- chopped coriander leaves
Method
Set the slow cooker to the sauté function. Add the oil and, once shimmering, add the onion and garlic. Cook for 3–5 minutes, or until fragrant and soft. Add the chopped chipotle and adobo, then add all the spices.
Cook for another minute, stirring to coat the onion. Add the remaining ingredients, except for the lime zest and juice, and stir well. Close the lid and cook for 4 hours on high, or 8 hours on low.
Season with the lime zest and juice, and some salt and pepper. Ladle into bowls and top with sliced avocado, tortilla chips, cheese and chopped coriander. Serve piping hot.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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