Sopa de tortilla (tortilla soup)
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tortillas are so versatile, yet often under-used in Australian cooking. Boost your foodie cred with this earthy Mexican soup.
Ingredients
Corn tortilla
2 small, (2x23g)
Oil spray
2 x 3 second spray(s)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Canned diced tomatoes
400 g
Vegetable stock
1½ cup(s), (375ml)
Canned black beans, rinsed, drained
1 400g can
Canned corn kernels, rinsed and drained
400 g, (1x400g can)
Lime juice
2 tbs
Avocado
½ medium, chopped
Extra light sour cream
¼ cup(s)
Fresh coriander
2 tbs, chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large baking tray with oil. Cut each tortilla into 12 wedges and arrange on prepared tray in a single layer. Lightly spray with oil and bake, turning once, for 5 minutes or until golden and crisp. Set aside to cool.
2
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, stock, beans and corn and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
3
Stir juice into soup and season with salt and freshly ground black pepper. Serve soup topped with tortilla chips, avocado, sour cream and coriander.
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