Sopa de tortilla (tortilla soup)
2 small, (2x23g)
2 x 3 second spray(s)
1 medium, finely chopped
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Canned diced tomatoes
1½ cup(s), (375ml)
Canned black beans, rinsed, drained
1 can(s), 400g size can
Canned corn kernels in brine, rinsed, drained
400 g, (1x400g can)
½ medium, chopped
Extra light sour cream
2 tbs, chopped
- 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.
- 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.
- Stir juice into soup and season with salt and freshly ground black pepper. Serve soup topped with tortilla chips, avocado, sour cream and coriander.