Make-over traditional Mexican food with this modern version of black bean soup with crunchy tortilla chips.
- To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry tortillas for 1-2 minutes until golden and crisp. Drain on paper towel.
- Combine half the lime juice, one-quarter of the onion and 1 teaspoon salt in a bowl, then stand for 30 minutes to pickle. Drain.
- Heat olive oil in a large saucepan over medium heat. Cook leek, garlic and remaining onion, stirring, for 3-4 minutes until softened. Add spices, oregano, beans and stock. Bring to the boil, then reduce heat to medium-low and cook for 15 minutes. Cool slightly, then whiz in a blender until smooth. Return to pan and gently reheat, adding a little water if soup is too thick. Season, then serve with tortilla chips, pickled onion, avocado, coriander and sour cream.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set