We love this Veggie Tortilla Soup! It is hearty, tasty and perfect to slurp on a cold day. The soup is Mexican and traditionally made with chicken but there is plenty of flavour and texture without it, plus a hit of protein in the black beans. Allow 20 minutes to make it.
If you are making this for kids too then you could leave out the chilli in the cooking and have it on the table instead.
Veggie Tortilla Soup (serves 2)
1 tortilla, cut in to thick strips
Oil
1 large clove garlic, crushed
1/2 green or red chilli, chopped small
1/2 red onion, sliced
Can of chopped tomatoes
1 tsp cumin seeds/ground cumin
Tin of black beans, drained
Salt and pepper
2 lime quarters
1/2 avocado, sliced
1/3 block of feta, to crumble
Small handful of coriander
Heat the oven to 20 degrees/gas mark 6. Put the tortilla strips on to a baking tray and bake them for a few minutes on each side, until golden and crispy.
Separately heat some oil in a saucepan and add the garlic, chilli and red onion and fry for 5 minutes, until the onion is soft. Add the canned tomatoes, cumin, black beans and a little salt and pepper. Simmer for 5-10 minutes, stirring occasionally.
Spoon the mixture in to bowls then top each bowl with a lime quarter, avocado, feta, the coriander and the tortilla strips. Slurp!
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