Store Cupboard Crispy Tortilla Soup

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

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

• 3 tbsp rapeseed oil
• 2 corn tortillas sliced into thin strips
• 1 tsp Tajin seasoning if you can’t find it, just use a pinch of paprika, some chilli flakes and some sea salt
• 1/2 white onion diced
• 2 large cloves garlic
• 1/4 tsp cumin seed
• 1/2 tsp 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!

Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!