Here is the recipe for the yummy tortilla soup I created last night. It was based on a delicious bowl of soup we had at Toronto airport in August and I was pretty pleased with the end result I concocted last night!
For the soup
1 tin toms
2 cloves garlic
1 tbsp vegetable oil
1 can drained and rinsed black (turtle) beans
1 can drained and rinsed kidney beans
1 can drained and rinsed sweetcorn
1 litre vegetable stock
1 tsp oregano
1 tsp cocoa
1 tsp chilli powder (or to taste)
salt and pepper
For the garnish and salsa
1 ripe avocado, diced
large handful corriander roughly chopped
1 red onion, diced small
small pot soured cream
Plain/salted tortilla chips
To make the soup blend the onion, garlic and tomatoes in a blender. Add to a large pan with the vegetable oil and heat for a few mins. Add the oregano, chilli, cocoa, salt and pepper, stock and beans/sweetcorn. Cook for about 5 mins or so until heated through.
For the salsa, combine the avocado, onion and corriander.
To serve ladle soup into shallow bowls and finish with a dollop of soured cream in the middle. Top with a large spoonful of the salsa and serve with tortilla chips on the side.