Tortilla soup with chipotle yoghurt, avocado and crispy corn chips

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
6 cloves
Corn tortillas
Couple
All
Family
All
Tomatoes
Couple
2 tins
Family
3 tins
Tortilla soup spice
Couple
1 packet
Family
1 packet
Coriander
Couple
All/Half
Family
All/Half
Black beans
Couple
1 tin
Family
2 tins
Avocado
Couple
1
Family
2
Lime
Couple
1
Family
2
Chipotle yoghurt
Couple
1 pottle
Family
1 pottle

You may be forgiven for thinking this soup is all about the garnish. The soup itself has a wonderful toasted corn flavour, just don’t burn the tortillas!

*Coriander is a shared ingredient. On the 3- or 4-Night plan, use all of it. On the 5-Night plan, use half.

 

 

Instructions

1

Preheat the oven to 180 degrees Celsius.

Peel and thinly slice the onions.

Mince the garlic.

Wash and remove the leaves from the coriander and set aside for later.

Finely chop the coriander stalk.

 

2

Slice the tortillas into about 1cm strips and toss with oil and salt. Place tortillas flat on a baking tray and bake for 4 to 6 minutes, or until golden brown and crispy. Watch them closely. They burn fast!

3

Place a medium pot on medium heat and add a splash of oil. Sauté the onions for 4 minutes, or until caramelised. You want the onions to brown and release their sugars.

After 4 minutes, add half a teaspoon of sugar and the coriander stalk.

 

4

Once the onions are caramelised, add the garlic and tortilla soup spice. Cook for 30 seconds before adding the tins of tomatoes and half the amount of water. Add a pinch of salt.

Add about 2/3 of the tortillas to the soup, leaving the rest for garnish. Reduce the heat and simmer for 10 to 15 minutes. Taste and add more salt or water, if needed.

Blend in two or three batches, until smooth. Return to the pot on low heat.

Open and strain the black beans.

Add the strained black beans and warm through.

5

Cut the avocado in half and remove the stone. Scoop out the avocado and dice, place in a bowl.

Add a squeeze of lime, a pinch of salt and splash of olive oil to the avocado.

Add the rest of the lime to the soup.

6

Place the soup in bowls. Garnish with a dollop of chipotle yoghurt and avocado.

Finish by piling the remaining tortillas on top and adding the coriander leaves.

Tuck in!



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.