Spicy Mexican Soup

 
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Ingredients

  • 1 red onion

  • 3 cloves garlic

  • 2 mild red chillies

  • 2 tsp smoked paprika

  • 1 tsp cayenne pepper

  • 2 tsp cumin powder

  • 1 ltr stock (chicken or veg)

  • 2 tins tomatoes

  • 1 tin beans (kidney or pinto)

  • 1 tin sweetcorn

  • 1 tbsp yoghurt

  • 2 limes

  • bunch of fresh coriander

  • 2 soft tortillas

  • Feta cheese

  • Avocado sliced

Method

Finely chop the onion and chilli and crush the garlic. Put a big glug of olive oil in a deep saucepan and sweat those onions. Add the garlic and chilli and cook for another 2 mins.

Add the cumin, paprika, and cayenne and stir through over the heat for another minute.

Add the stock and tinned tomatoes and cook on a medium heat for 15 mins, stirring occasionally, until the liquid has thickened slightly.

Add the beans and sweetcorn, cook for another 5-10 mins.

While the soup is on the stove, cut the tortillas into 8 triangles each (so they look like tortilla chips). Brush them with oil and bake them in the oven until golden (about 5 mins but keep an eye on them as I nearly burned mine!) at 170C.

Ladle the soup into bowls, stir in lime juice and season to your taste. Top with the cubed feta, yogurt, chopped coriander, avocado and finally the tortilla chips.

Ayyyyy que rico!

Here is my Salsa playlist from my days dancing in Colombia, nothing to do with the soup but it may brighten up a cold dark January day.