Sopa de tortilla

Sopa de tortilla is a Mexican-style comfort food that can be served either hot or chilled.

Place kidney beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
Drain beans and place in a saucepan. Cover with water and place over high heat. Bring to the boil. Cook for 30 minutes or until tender. Drain well.
Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to cool. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smooth. Transfer to a saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly. Add stock and bring to a simmer. Cook for a further 10 minutes or until soup thickens slightly.
Use a small, sharp knife to cut kernels from corn cobs. Add beans, corn and lime juice and stir to combine. Bring to a simmer. Taste and season with salt, pepper and extra lime juice, if desired.
Heat oil in a frying pan over high heat. Add one-third of the tortilla and cook until golden and crisp. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining tortillas.
Combine the feta, avocado and coriander in a small bowl.
Ladle the soup among serving bowls. Top with the avocado mixture and serve with the tortillas and lime wedges.

Source

1 cup dried kidney beans

6 large ripe tomatoes

1 long fresh red chilli, seeded, coarsely chopped

1 red onion, coarsely chopped

1L Massel chicken style liquid stock

2 corn cobs, husk and silks removed

2 tbsp lime juice

2 tbsp olive oil

2 corn tortillas, cut into 2cm-thick strips

50g fetta, crumbled

1 ripe avocado, halved, stoned, peeled, coarsely chopped

1/2 cup coriander leaves

Lime wedges, to serve

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