Maybe my favourite soup!! It’s got so much flavour, so much texture and oh lord those crispy tortilla shreds!

Here’s the cool bit - pretty much 90% of the main ingredients for this soup are store cupboard ingredients! I always try to make sure I have tins of peeled tomatoes, black beans and corn so I can whip this fella up at a moments notice. And guess what?? It’s actually pretty healthy!

If you prefer, you could very easily bake the tortillas in the oven at 200c if you’d like to avoid frying - they should only take around 10 minutes.
Make it - slurp it - enjoy it!

Store Cupboard Crispy Tortilla Soup

Richard Makin

Maybe my favourite soup!! It’s got so much flavour, so much texture and oh lord those crispy tortilla shreds!

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Servings 4

Ingredients

  

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• ▢ 3 tablespoon rapeseed oil
• ▢ 2 corn tortillas (sliced into thin strips)
• ▢ 1 teaspoon Tajin seasoning (if you can’t find it, just use a pinch of paprika, some chilli flakes and some sea salt)
• ▢ ½ white onion (diced)
• ▢ 2 large cloves garlic
• ▢ ¼ teaspoon cumin seed
• ▢ ½ teaspoon smoked paprika
• ▢ 800 g tin plum tomatoes
• ▢ 700 ml vegan vegetable stock
• ▢ 1 tin black beans (drained and washed)
• ▢ 198 g tin sweetcorn (drained and washed)
• ▢ Small bunch coriander
• ▢ 1 lime (quartered)
• ▢ 1 avocado (peeled, de-stoned and quartered)

Instructions

 

• Heat a medium frying pan over medium heat and add the rapeseed oil. Bring to heat.
• Add the shredded tortillas in small batches and fry for around a minute or until they begin to turn very slightly brown. Remove from the pan and place on a piece of kitchen towel to drain off the excess oil. Repeat until all the tortilla slices are fried. Toss with the Tajin and set aside.
• In a large deep saucepan, add a tiny drizzle of rapeseed oil and bring to a medium heat.
• Add the onion and fry until it’s starting to turn translucent. Don’t let it burn - stir often.
• Add the garlic and fry for a further minute before adding the cumin and the paprika.
• Add the tin of plum tomatoes and crush with the back of a spatula. Stir and reduce the heat slightly once the sauce reaches a simmer.
• Allow to simmer for around 5 minutes or until the sauce is starting to reduce. Add the stock and cover. Stirring occasionally, simmer the soup for a good 20 minutes. Add the beans and sweetcorn, stir to combine and cook for a further 10 minutes.
• Once cooked, the soup should be good and reduced but nice and saucy! Dish up into four bowls, top with avocado, a good squeeze of lime, some coriander and a handful of your crispy tortilla shreds. You can also add an extra shake of Tajin because it’s DELICIOUS!

Nutrition

Serving: 1grams

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