Tortilla soup with avocado, chipotle yoghurt and crispy corn chips

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Corn tortillas
Couple
10
Family
15
Tomatoes
Couple
2 tins
Family
3 tins
Tortilla soup spice
Couple
1 packet
Family
1 packet
Black beans
Couple
1 tin`
Family
2 tins
Avocado
Couple
1 small
Family
1
Lime
Couple
1/2
Family
1
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!

 

 

Instructions

1

Preheat the oven to 200 degrees Celsius.

Peel and thinly slice the onions.

Mince the garlic.

 

2

Place tortillas on a baking tray and bake dry for 3 to 5 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 to 5 minutes, or until caramelised. You want the onions to brown and release their sugars.

After 4 minutes, add half a teaspoon of sugar.

Open and strain the black beans.

4

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

Smash the tortillas and add all but two to the soup. Reduce the heat and simmer for 10 to 15 minutes. Taste and add more salt, if needed or water.

Blend in two or three batches, until smooth. Return to the pot on low heat. Add the strained black beans and warm through.

5

Halve the avocado and remove the stone. Scoop out the flesh and mash the avocado with a fork until smooth. Add a splash of olive oil, the lime juice, and a pinch of salt, mix and taste, then add more, if needed.

6

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

Finish by crushing the remaining tortillas over the top.



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