Tortilla soup

Tortilla soup

Sopa de tortilla

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

The key to most traditional tortilla soups is chicken – meat, stock, fat, etc. But Shannon’s managed to make a perfectly perfect version with plants that tastes just as big, bold and delicious. It’s almost like you can never get enough, it’s just that good.

Ingredients

Quantity Ingredient
60ml olive oil
1 green capsicum, diced
1 onion, chopped
1 jalapeno, finely diced, (seeds removed for a milder soup)
2 tablespoons crushed garlic
1 tablespoon cumin seeds
1 cinnamon stick
1 dried chipotle, warmed through over an open ‘ame until soft, split and seeds removed, (or substitute 1 teaspoon smoked paprika)
400g tinned diced tomatoes or freshly chopped tomatoes
2 litres chicken or vegetable stock
2 corn cobs, kernels stripped
500g tinned black beans
1 teaspoon dried oregano
2 fresh bay leaves
2 strips orange peel
1 lime, zested and juiced
1/2 bunch coriander, chopped
vegetable oil, for shallow-frying
4 corn tortillas, sliced into 1 cm strips, (this is a good recipe to use up your stale tortillas)

Garnishes

Quantity Ingredient
chopped avocado
sliced radish
Coriander cashew cream, (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the capsicum, onion, jalapeño and a large pinch of salt and cook until soft.
  2. Add the garlic, cumin seeds, cinnamon stick, dried chipotle or smoked paprika and cook for around 30 seconds.
  3. Add the tomatoes, stock, corn, beans, herbs, orange peel and lime zest. Stir well to combine and simmer over low heat for 30 minutes.
  4. To finish, remove the bay leaves, cinnamon stick and chipotle chilli (if it hasn’t already dissolved) and add the lime juice and fresh coriander. Season with salt and pepper, to taste.
  5. Coat the bottom of a frying pan with vegetable oil and place over medium heat. Add the tortilla strips in batches and fry for 2–4 minutes until crisp. Drain on paper towel.
  6. Divide half of the tortilla strips among the serving bowls and pour the soup over the top.
  7. Top with the remaining tortillas strips and garnish with chopped avocado, sliced radish and a drizzle of coriander cashew cream, if using.

Note

  • Perhaps don’t make this recipe first because you may suffer from not making anything else in the book. This soup is mega addictive and flavourful, and the more it sits in the fridge the better it gets; you will just eat it Monday to Sunday. Promise you’ll make other things?
Tags:
Vegan
Plant-based
Vegetarian
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